1 lb boneless chicken breast, bite-size pieces

 1 cup orzo

 ¾ cup crumbled feta cheese

 1 lemon, juiced

 2 tbsp butter

 1½ tbsp Dijon mustard

3 garlic cloves, minced

 ½ cup chicken broth

 1 tsp dried oregano

 1 tbsp olive oil

 Salt & black pepper

Season the chicken with oregano, salt, and black pepper.

Heat olive oil in a large skillet over medium-high heat and cook the chicken for 5–7 minutes, until golden and cooked through to 165°F (74°C). Remove and set aside.

 Melt the butter in the same skillet and sauté the garlic for 30 seconds.

 Stir in the orzo and toast for 1–2 minutes.

 Add chicken broth, Dijon mustard, and lemon juice. Simmer for 8–10 minutes, stirring occasionally, until the orzo is tender and creamy.

 Crumble in the feta and stir until partially melted and creamy.

Return the chicken to the skillet and toss everything together.

Finish with fresh lemon juice, black pepper, and a little oregano.

 Serve warm with extra feta and lemon wedges.

Servings: 4

Calories: 510 kcal

Protein: 38g

Carbohydrates: 43g

Fat: 22g

Fiber: 3g

Sodium: 690mg