Description

This Lemon Dijon Chicken Orzo Bowl with Lemon Whipped Feta is a vibrant and flavorful dish perfect for a quick, wholesome meal. Juicy grilled chicken is marinated in a zesty lemon and Dijon mustard blend, paired with tender orzo pasta tossed with fresh spinach and cherry tomatoes. Topped with a creamy, tangy lemon whipped feta, this bowl delivers a delightful balance of protein, veggies, and citrusy brightness in just 30 minutes.

Ingredients

Scale

For the Chicken and Marinade

2 boneless, skinless chicken breasts
2 tablespoons olive oil
1 tablespoon Dijon-style mustard (alcohol-free)
Zest and juice of 1 lemon
2 cloves garlic, minced
1 teaspoon dried oregano
Salt and black pepper, to taste

For the Orzo Bowl

1 cup dry orzo
1 1/4 cups chicken broth
1 cup baby spinach
1/2 cup cherry tomatoes, halved

For the Lemon Whipped Feta

3/4 cup feta cheese
2 tablespoons plain Greek yogurt
1 tablespoon olive oil
1 tablespoon lemon juice
1/2 teaspoon lemon zest

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Instructions

Prepare the Marinade: In a bowl, whisk together olive oil, Dijon mustard, lemon zest, lemon juice, minced garlic, dried oregano, salt, and black pepper until well combined.
Marinate the Chicken: Coat the boneless, skinless chicken breasts thoroughly with the marinade and let them sit for 15 minutes to absorb the flavors.
Cook the Chicken: Heat a grill pan or skillet over medium heat. Cook the marinated chicken breasts for 5 to 6 minutes on each side until they are fully cooked through. Remove from heat, allow to rest briefly, then slice into strips.
Cook the Orzo: While the chicken cooks, bring chicken broth to a boil in a separate pot. Add the dry orzo, reduce heat, and simmer until tender, about 8 to 10 minutes. Drain the orzo if there is excess liquid.
Add Vegetables: Stir the baby spinach into the warmed orzo until it wilts gently. Add the halved cherry tomatoes and season lightly with salt and pepper to taste.
Make Lemon Whipped Feta: In a blender or food processor, combine feta cheese, Greek yogurt, olive oil, lemon juice, and lemon zest. Blend until the mixture is smooth and creamy.
Assemble the Bowls: Divide the orzo mixture into bowls, top with sliced grilled chicken, and add a generous dollop of lemon whipped feta on each serving. Serve immediately for best flavor.

Notes

Use alcohol-free Dijon mustard to keep the flavor bright and safe for all diets.
Allowing the chicken to marinate enhances the flavor and tenderness.
If you prefer, cook the orzo in water and use vegetable broth for a vegetarian option.
You can substitute baby spinach with arugula or kale for a different green flavor.
Lemon whipped feta can be made ahead and stored in the refrigerator for up to 2 days.
To keep this dish gluten-free, use gluten-free orzo or substitute with quinoa.
Resting the chicken before slicing helps retain juices for a moister bite.