Description
A vibrant Mediterranean-inspired dish featuring tender, golden, citrus-infused chicken, crisp cucumbers, juicy cherry tomatoes, and a velvety garlic whipped feta over warm orzo pasta.
Ingredients
2 chicken breasts, pounded to an even thickness
1 cup dry orzo
1 tbsp Dijon mustard
1 tbsp lemon juice
2 tbsp olive oil
3/4 cup feta cheese
2 tbsp Greek yogurt
1 garlic clove
1 cup cherry tomatoes, halved
1 cup cucumber, diced
Fresh parsley, chopped
Salt and black pepper, to taste
Instructions
1. Cook the orzo according to package directions in a large pot of salted water. Drain well.
2. Mix Dijon mustard, lemon juice, olive oil, salt, and black pepper in a bowl. Toss the chicken in this mixture to coat completely.
3. Heat a large skillet over medium-high heat. Cook the chicken for 5 to 6 minutes per side until golden and cooked through to 165 degrees Fahrenheit.
4. Blend the feta cheese, Greek yogurt, garlic clove, and a splash of lemon juice in a food processor until completely smooth and creamy.
5. Remove the chicken from the skillet, let it rest for 5 minutes, and then slice it.
6. Divide the warm orzo between serving bowls. Top with the diced cucumber, cherry tomatoes, and sliced chicken.
7. Add a generous spoonful of the garlic whipped feta, garnish with fresh parsley, and serve immediately.
Notes
Pound or butterfly the chicken breasts before marinating to ensure perfectly even cooking in the skillet.
If preparing for meal prep, store the warm components (chicken and orzo) and cold components (vegetables and whipped feta) in separate airtight containers in the refrigerator.
Swap orzo for quinoa, brown rice, or pearl couscous if you prefer a different base.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean