Lemon Dijon Chicken Orzo Bowl with Lemon Feta Yogurt Sauce & Olive Mix

Ingredients:

• 2 large chicken breasts
• 2 tbsp olive oil
• 1 tbsp Dijon mustard
• 1 tsp garlic powder
• 1 tsp dried oregano
• Salt and black pepper to taste
• Juice of 1 lemon
• 1 cup orzo pasta
• 1/2 cup cherry tomatoes, halved
• 1/2 cup cucumber, diced
• 1/4 cup Kalamata olives, sliced
• 1/4 cup crumbled feta cheese
• 2 tbsp fresh parsley, chopped
• 2 tbsp fresh dill, chopped

For Lemon Feta Yogurt Sauce:

• 1/2 cup plain Greek yogurt
• 2 tbsp crumbled feta
• 1 tbsp lemon juice
• 1 tsp lemon zest
• 1 clove garlic, minced
• Salt and black pepper to taste

Directions:

Preheat oven to 200°C (400°F). In a bowl, toss chicken with olive oil, Dijon mustard, garlic powder, oregano, salt, pepper, and lemon juice. Roast for 20–25 minutes until fully cooked.

Cook orzo according to package instructions. Drain and set aside.

Prepare the lemon feta yogurt sauce by combining Greek yogurt, feta, lemon juice, lemon zest, garlic, salt, and pepper until smooth.

In a large bowl, combine cooked orzo, cherry tomatoes, cucumber, olives, and fresh herbs.

Slice roasted chicken and place on top of the orzo mixture. Drizzle generously with the lemon feta yogurt sauce.

Serve warm or chilled for a refreshing Mediterranean-inspired meal.

Nutritional Information (per serving):

Calories: 580

Protein: 38g

Carbohydrates: 45g

Fat: 28g

Fiber: 4g