Description
A vibrant and zesty one-bowl meal featuring tender chicken, orzo, and a creamy lemon feta yogurt sauce.
Ingredients
Scale
For the Crust:
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup orzo pasta
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 lemon, juiced and zested
- 2 tbsp Dijon mustard
- 1 cup Greek yogurt
- 1/2 cup crumbled feta cheese
- 1/4 cup fresh parsley, chopped
- Salt and black pepper to taste
- 1/2 tsp dried oregano
- 1/4 cup chicken broth or water
Instructions
1. Prepare the Crust:
- Season chicken with salt, pepper, and oregano. Heat olive oil in a large skillet over medium-high heat. Cook chicken until golden and cooked through, about 6-8 minutes. Remove and set aside.
- In the same skillet, add orzo and toast for 1-2 minutes. Add garlic and cook until fragrant. Pour in chicken broth and lemon juice, bring to a simmer. Cover and cook for 8-10 minutes until orzo is tender and liquid is absorbed.
- While orzo cooks, mix Greek yogurt, feta, lemon zest, and Dijon mustard in a bowl. Season with salt and pepper. Stir in chopped parsley.
- Return chicken to skillet with orzo and toss to combine. Serve in bowls topped with the lemon feta yogurt sauce.
Notes
You can customize the seasonings to taste.