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Collection: Poultry
Recipe By: Steve Hamilton
Orzo: Chicken Breast W Lemon & Creamy Feta Sauce
Ingredients
- 2 boneless, skinless chicken breasts, cubed
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 1 cup orzo pasta
- 2 cups chicken broth
- 1/2 cup cherry tomatoes, halved
- 1/2 cup baby spinach
- 1/4 cup crumbled feta cheese
- 1/4 cup plain Greek yogurt
- 1 tablespoon fresh dill, chopped
- 1 tablespoon olive oil (for sauce)
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Directions
Marinate the Chicken:
- In a bowl, toss the cubed chicken with lemon zest, lemon juice, garlic powder, oregano, salt, and pepper. Let sit for 10 minutes.
Cook the Chicken:
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the marinated chicken and cook for 5-7 minutes until golden brown and cooked through. Remove from the skillet and set aside.
Cook the Orzo:
- In the same skillet, add the orzo and toast for 1 minute. Pour in the chicken broth and bring to a simmer. Cook for 8-10 minutes, stirring occasionally, until the orzo is tender and the liquid is mostly absorbed.
Prepare the Feta Sauce:
- In a small bowl, whisk together feta cheese, Greek yogurt, fresh dill, and 1 tablespoon of olive oil until smooth and creamy.
Combine Everything:
- Stir the cherry tomatoes and spinach into the orzo, letting them soften slightly. Return the chicken to the skillet and toss to combine.
Serve:
- Drizzle the creamy feta sauce over the dish and garnish with extra dill or feta.
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