For the Chicken

4 boneless, skinless chicken breasts

2 tbsp olive oil

Juice of 2 lemons

4 cloves garlic, minced

1 tsp dried oregano

1 tsp dried thyme

1 tsp paprika

1 tsp salt

½ tsp black pepper

For the Orzo

1½ cups dry orzo

2½ cups chicken broth

1 tbsp butter

1 tbsp olive oil

½ tsp garlic powder

2 tbsp chopped fresh parsley

¼ cup crumbled feta cheese

Zest of 1 lemon

1 cup plain Greek yogurt

½ cucumber, grated and squeezed dry

2 cloves garlic, minced

1 tbsp fresh lemon juice

1 tbsp olive oil

1 tbsp chopped fresh dill

½ tsp salt

¼ tsp black pepper

Garnish

Lemon wedges

Fresh parsley

Extra feta cheese (optional)

In a bowl, whisk together the olive oil, lemon juice, garlic, oregano, thyme, paprika, salt, and black pepper. Coat the chicken well and marinate for 30 minutes.

Grill the chicken over medium-high heat for 6–7 minutes per side, or until the internal temperature reaches 165°F (74°C). Let it rest for 5 minutes before slicing.

Meanwhile, bring the chicken broth to a boil. Add the orzo and cook for 8–10 minutes, stirring occasionally, until tender. Drain any excess liquid if needed.

Stir the butter, olive oil, garlic powder, lemon zest, parsley, and feta cheese into the cooked orzo.

In a bowl, combine the Greek yogurt, grated cucumber, garlic, lemon juice, olive oil, dill, salt, and black pepper. Mix until smooth. Refrigerate until ready to serve.

Divide the lemon herb orzo among serving plates.

Top with the sliced grilled chicken and a generous spoonful of tzatziki.

Garnish with fresh parsley, extra feta cheese, and lemon wedges. Serve immediately.