Lemon Garlic Chicken

2 boneless, skinless chicken breasts, diced

2 tablespoons extra virgin olive oil

2 tablespoons fresh lemon juice

3 cloves garlic, minced

1 teaspoon dried oregano

1/2 teaspoon paprika

1 teaspoon sea salt

1/2 teaspoon freshly ground black pepper

1 1/2 cups orzo pasta

2 cups baby spinach

1 cup cucumber, diced

1 cup cherry tomatoes, halved

1/4 cup red onion, thinly sliced

1/3 cup kalamata olives, sliced

2 tablespoons fresh parsley, chopped

Hot Honey Feta Drizzle

1 cup feta cheese

1/2 cup Greek yogurt

1 tablespoon extra virgin olive oil

1 tablespoon fresh lemon juice

1 clove garlic, minced

2 tablespoons hot honey

1/4 teaspoon crushed red pepper flakes

1/4 teaspoon freshly ground black pepper

Optional Garnish

Extra feta cheese

Fresh parsley

Lemon wedges

Sliced cucumber

Crushed red pepper flakes

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

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

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

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

In a food processor or blender, combine feta cheese, Greek yogurt, olive oil, lemon juice, garlic, hot honey, crushed red pepper flakes, and black pepper. Blend until smooth and creamy.

Divide the cooked orzo among serving bowls.

Top with baby spinach, cucumber, cherry tomatoes, red onion, kalamata olives, and the cooked lemon garlic chicken.

Drizzle generously with the hot honey feta sauce.

Garnish with extra feta cheese, fresh parsley, lemon wedges, cucumber slices, and crushed red pepper flakes.

Serve immediately while fresh and flavorful.

Nutritional Information

Calories: ~570 per serving

Carbohydrates: 44g

Fat: 25g

Protein: 42g

Fiber: 4g

Sugar: 8g