Ingredients
- Chicken: 1 lb boneless, skinless chicken breasts (cut into bite-sized chunks or cutlets)
- Marinade: 2 tbsp olive oil, 1 tbsp Dijon mustard, juice and zest of 1 lemon, 2 cloves garlic (minced), 1 tsp dried oregano, salt, and pepper
- Orzo: 1 cup dry orzo pasta + 2–3 cups chicken broth
- Orzo Finish: 1 tbsp butter or olive oil + a squeeze of lemon juice
- Lemon Feta Yogurt Sauce: 1 cup plain Greek yogurt, ½ cup crumbled feta, 1 clove garlic (minced), 1 tbsp olive oil, 1 tbsp lemon juice, and fresh dill or parsley
Instructions
- Marinate: Combine the chicken with the olive oil, Dijon, lemon juice/zest, garlic, and spices. Let marinate for at least 15–20 minutes.
- Cook Orzo: Bring chicken broth to a boil. Add orzo and cook for 8–10 minutes (or according to package directions) until al dente. Drain any excess liquid and stir in the butter and lemon juice.
- Sear Chicken: Heat a large skillet over medium-high heat. Add the chicken and cook for 5–7 minutes, stirring occasionally, until golden-brown and cooked through.
- Whisk Sauce: In a small bowl, mash or blend the Greek yogurt and feta with the garlic, olive oil, lemon juice, and herbs until creamy.
- Assemble: Portion the buttery orzo into bowls and top with the pan-seared chicken.
- Serve: Add a generous dollop of the Lemon Feta Yogurt Sauce on top. Garnish with extra fresh herbs.
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