Mediterranean Lemon Chicken Orzo with Creamy Feta Dill Sauce

Mediterranean Lemon Chicken Orzo with Creamy Feta Dill Sauce

Description

Juicy, pan-seared lemon chicken served over tender orzo pasta, finished with a creamy feta–yogurt sauce, fresh dill, and a bright squeeze of lemon. A comforting yet fresh Mediterranean-style meal—perfect for lunch or dinner.

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Ingredients (Serves 3–4)

For the Lemon Chicken

• Boneless chicken thighs or breasts – 600 g

• Olive oil – 3 tbsp

• Lemon juice – 3 tbsp

• Lemon zest – 1 tsp

• Garlic – 4 cloves, minced

• Paprika – 1½ tsp

• Dried oregano – 1 tsp

• Ground cumin – ½ tsp

• Chili flakes – ½ tsp (optional)

• Salt – 1 tsp (or to taste)

• Black pepper – ½ tsp

For the Orzo

• Orzo pasta – 1½ cups

• Olive oil – 1 tbsp

• Garlic – 2 cloves, minced

• Chicken broth or water – 3 cups

• Salt – ½ tsp

• Lemon juice – 1 tbsp

• Fresh parsley or dill – 2 tbsp, chopped

For the Creamy Feta Dill Sauce

• Feta cheese – ¾ cup, crumbled

• Greek yogurt – ½ cup

• Olive oil – 1 tbsp

• Lemon juice – 1–2 tbsp

• Fresh dill – 2 tbsp, finely chopped

• Black pepper – ¼ tsp

• Water or milk – 1–2 tbsp (to adjust consistency)

Garnish

• Lemon slices

• Extra dill or parsley

• Chili flakes (optional)

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Instructions

1. Marinate the Chicken

1. In a bowl, mix olive oil, lemon juice, zest, garlic, paprika, oregano, cumin, chili flakes, salt, and pepper.

2. Add chicken and coat well.

3. Cover and marinate for 30 minutes (up to 12 hours for deeper flavor).

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2. Cook the Orzo

1. Heat olive oil in a saucepan over medium heat.

2. Add garlic and sauté for 30 seconds until fragrant.

3. Add orzo and toast lightly for 1 minute.

4. Pour in broth and salt. Bring to a boil, then reduce heat.

5. Simmer 8–10 minutes, stirring occasionally, until tender and liquid is absorbed.

6. Stir in lemon juice and fresh herbs. Cover and set aside.

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3. Cook the Chicken

1. Heat a grill pan or skillet over medium-high heat.

2. Add a little oil and cook chicken for 4–5 minutes per side, until golden and cooked through.

3. Rest for 5 minutes, then slice into chunks.

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4. Make the Feta Dill Sauce

1. In a bowl, mash feta with yogurt.

2. Add olive oil, lemon juice, dill, and pepper.

3. Mix until creamy. Thin with water or milk if needed.

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5. Assemble

1. Spoon orzo into a serving bowl.

2. Top with grilled lemon chicken.

3. Add generous dollops of feta dill sauce.

4. Garnish with lemon slices, herbs, and chili flakes.

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Tips & Variations

• Use air fryer chicken: cook at 180°C (360°F) for 12–15 minutes.

• Swap orzo with rice, quinoa, or couscous.

• Add sautéed spinach, zucchini, or cherry tomatoes for extra veggies.

• Make it anti-inflammatory by using extra virgin olive oil and fresh herbs