Description

This Lemon Dijon Chicken Orzo Bowl with Lemon Whipped Feta is a bright, flavorful, and healthy meal that comes together in just 30 minutes. Juicy grilled chicken breasts marinated in a tangy blend of Dijon mustard, lemon, and herbs are paired with tender orzo pasta mixed with fresh baby spinach and cherry tomatoes. The creamy lemon whipped feta topping adds the perfect zesty finish, making this bowl a delightful combination of textures and tastes ideal for a quick weeknight dinner or meal prep.

Ingredients

Scale

Chicken 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

Orzo and Vegetables

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

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 chicken breasts evenly with the marinade mixture. Allow them to marinate for 15 minutes to absorb the flavors.
Cook the chicken: Heat a grill pan or skillet over medium heat. Place the marinated chicken on the pan and cook for 5–6 minutes per side until fully cooked through. Once done, remove the chicken from heat, let it rest for a few minutes, then slice it thinly.
Cook the orzo: While the chicken cooks, bring the chicken broth to a boil in a saucepan. Add the dry orzo, reduce the heat to a simmer, and cook until the orzo is tender, about 8–10 minutes. Drain any excess liquid if necessary.
Add vegetables to orzo: Stir the baby spinach into the warm orzo until it wilts. Then, fold in the halved cherry tomatoes. Season lightly with salt and black pepper to taste.
Make the lemon whipped feta: In a blender or food processor, combine the feta cheese, Greek yogurt, olive oil, lemon juice, and lemon zest. Blend until the mixture is smooth and creamy.
Assemble the bowl: Divide the orzo mixture among bowls. Top each with sliced grilled chicken and a generous dollop of the lemon whipped feta. Serve immediately and enjoy!

Notes

You can substitute baby spinach with kale or arugula for a different flavor and texture.
For extra heat, add a pinch of red pepper flakes to the marinade.
Use gluten-free orzo or substitute with quinoa for a gluten-free variant.
Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.
This recipe can be easily doubled for meal prep or larger gatherings.