Lemon Dijon Chicken Orzo Bowl with Garlic Whipped Feta
Ingredients
For the Lemon Dijon Chicken:
2 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
2 tbsp extra virgin olive oil
2 tbsp Dijon mustard
2 tbsp fresh lemon juice
1 tsp lemon zest
3 garlic cloves, minced
1 tsp dried oregano
1 tsp smoked paprika
1/2 tsp onion powder
1 tsp sea salt
1/2 tsp freshly ground black pepper
For the Orzo Bowl:
1 1/2 cups dry orzo pasta
1 tbsp extra virgin olive oil
1 cup cucumber, diced
1 cup cherry tomatoes, halved
1/2 cup roasted red peppers, sliced
1/4 cup thinly sliced red onion
1/3 cup Kalamata olives, sliced
2 tbsp chopped fresh parsley
1 tbsp chopped fresh dill
For the Garlic Whipped Feta:
8 oz feta cheese, crumbled
3/4 cup plain Greek yogurt
2 tbsp cream cheese, softened
2 tbsp extra virgin olive oil
2 roasted garlic cloves
1 garlic clove, minced
1 tbsp fresh lemon juice
1 tsp lemon zest
1 tbsp chopped fresh dill
1 tbsp chopped fresh parsley
2–3 tbsp water (as needed for consistency)
Freshly ground black pepper, to taste
For Garnish (optional):
Extra crumbled feta
Fresh parsley
Fresh dill
Lemon wedges
Toasted pine nuts
Directions
In a large bowl, whisk together the olive oil, Dijon mustard, lemon juice, lemon zest, garlic, oregano, smoked paprika, onion powder, sea salt, and black pepper.
Add the chicken pieces and toss until evenly coated. Cover and marinate for 20–30 minutes.
Heat a large skillet over medium-high heat and cook the chicken for 8–10 minutes, stirring occasionally, until golden brown and cooked through.
Meanwhile, cook the orzo according to the package directions until al dente. Drain and toss with the olive oil.
In a food processor, combine the feta, Greek yogurt, cream cheese, olive oil, roasted garlic, fresh garlic, lemon juice, lemon zest, dill, parsley, water, and black pepper.
Blend until smooth, creamy, and fluffy, adding more water if needed to reach your desired consistency.
Divide the cooked orzo evenly among serving bowls.
Top each bowl with the cucumber, cherry tomatoes, roasted red peppers, red onion, Kalamata olives, parsley, and dill.
Arrange the warm Lemon Dijon chicken over the vegetables.
Add generous spoonfuls of the garlic whipped feta to each bowl.
Garnish with extra crumbled feta, fresh parsley, fresh dill, toasted pine nuts, and lemon wedges if desired.
Serve immediately while the chicken is warm.
Nutritional Info (per serving, serves 4)
Calories: 658
Protein: 48 g
Carbohydrates: 37 g
Fat: 34 g
Fiber: 4 g
Sugar: 6 g
Sodium: 928 mg