For the Lemon Dijon Chicken:

2 lbs boneless, skinless chicken breasts, cut into bite-sized pieces

2 tbsp extra virgin olive oil

2 tbsp Dijon mustard

2 tbsp fresh lemon juice

1 tsp lemon zest

3 garlic cloves, minced

1 tsp dried oregano

1 tsp smoked paprika

1/2 tsp onion powder

1 tsp sea salt

1/2 tsp freshly ground black pepper

For the Orzo Bowl:

1 1/2 cups dry orzo pasta

1 tbsp extra virgin olive oil

1 cup cucumber, diced

1 cup cherry tomatoes, halved

1/2 cup roasted red peppers, sliced

1/4 cup thinly sliced red onion

1/3 cup Kalamata olives, sliced

2 tbsp chopped fresh parsley

1 tbsp chopped fresh dill

For the Garlic Whipped Feta:

8 oz feta cheese, crumbled

3/4 cup plain Greek yogurt

2 tbsp cream cheese, softened

2 tbsp extra virgin olive oil

2 roasted garlic cloves

1 garlic clove, minced

1 tbsp fresh lemon juice

1 tsp lemon zest

1 tbsp chopped fresh dill

1 tbsp chopped fresh parsley

2–3 tbsp water (as needed)

Freshly ground black pepper, to taste

Optional Garnish:

Extra crumbled feta

Fresh parsley

Fresh dill

Lemon wedges

Toasted pine nuts