Lemon Dijon Chicken

2 boneless, skinless chicken breasts, diced

2 tablespoons extra virgin olive oil

1 tablespoon Dijon mustard

2 tablespoons fresh lemon juice

2 cloves garlic, minced

1 teaspoon dried oregano

1/2 teaspoon paprika

1 teaspoon sea salt

1/2 teaspoon freshly ground black pepper

Orzo Bowl

1 1/2 cups orzo pasta

1 cup cucumber, diced

1 cup cherry tomatoes, halved

2 cups baby spinach

2 tablespoons chopped fresh parsley

Garlic Whipped Feta

1 cup feta cheese

1/3 cup Greek yogurt

2 cloves garlic, minced

1 tablespoon fresh lemon juice

1 tablespoon extra virgin olive oil

1/4 teaspoon freshly ground black pepper

Optional Garnish

Extra feta cheese

Fresh parsley

Lemon wedges

Cracked black pepper

Thinly sliced cucumber

Cook the orzo according to package directions until tender. Drain and set aside.

In a bowl, whisk together olive oil, Dijon mustard, lemon juice, garlic, oregano, paprika, sea salt, and black pepper.

Add the diced chicken and marinate for 15–20 minutes.

Heat a large skillet over medium-high heat and cook the chicken for 6–8 minutes until golden brown and fully cooked.

In a food processor, combine feta cheese, Greek yogurt, garlic, lemon juice, olive oil, and black pepper. Blend until smooth and creamy.

Divide the cooked orzo among serving bowls.

Top with baby spinach, cucumber, cherry tomatoes, and the cooked lemon Dijon chicken.

Add generous spoonfuls of the garlic whipped feta over each bowl.

Garnish with fresh parsley, extra feta cheese, lemon wedges, cracked black pepper, and additional cucumber if desired.

Serve immediately while fresh and flavorful.

Calories: ~540 per serving

Carbohydrates: 41g

Fat: 24g

Protein: 39g

Fiber: 4g

Sugar: 5g