Lemon Dijon Chicken Orzo Bowl with Garlic Whipped Feta

Lemon Dijon Chicken Orzo Bowl with Garlic Whipped Feta

A delicious and refreshing bowl combining marinated chicken, orzo pasta, sautéed vegetables, and creamy garlic whipped feta, perfect for a balanced meal.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 30

Total Time 1

Servings: 4 servings

Course: Dinner, Lunch, Main Course

Cuisine: American

Calories: 450

Ingredients Method Notes

Ingredients

For the Chicken Marinade

4 pieces Chicken breasts Boneless and skinless
1/4 cup Lemon juice Freshly squeezed
2 tablespoons Dijon mustard
1 teaspoon Salt
1/2 teaspoon Pepper

For the Pasta and Vegetables

1 cup Orzo pasta Cook according to package instructions
1 tablespoon Olive oil For cooking the chicken
2 cups Mixed vegetables Such as bell peppers, zucchini, or cherry tomatoes

For the Garlic Whipped Feta

8 ounces Feta cheese
2 cloves Garlic Minced
2 tablespoons Olive oil To blend with feta

For Serving

1/4 cup Fresh herbs Such as parsley or dill, for garnish

Method

Marinate Chicken

Marinate the chicken breasts in lemon juice, Dijon mustard, salt, and pepper for at least 30 minutes.

Cook Orzo

Cook the orzo pasta according to package instructions, then drain and set aside.

Cook Chicken

In a skillet, heat olive oil over medium heat. Add the marinated chicken and cook until golden brown and cooked through. Remove from the skillet and let rest.

Sauté Vegetables

In the same skillet, add the mixed vegetables and sauté until tender.

Prepare Garlic Whipped Feta

Blend feta cheese, garlic, and olive oil until smooth to create the garlic whipped feta.

Assemble the Bowl

Slice the chicken and assemble the bowl by layering orzo, sautéed vegetables, sliced chicken, a dollop of garlic whipped feta, and sprinkle with fresh herbs.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until warmed through, avoiding overcooking the vegetables.