Lemon Dijon Chicken Orzo with Crispy Chickpeas and Whipped F

• total time: 9 minutes

Ingredients

The following ingredients are needed to recreate this meal:

For the Chicken: 1 lb boneless, skinless chicken breasts, 2 tbsp olive oil, 1 tbsp Dijon mustard, 2 cloves garlic, lemon juice and zest, oregano, salt, and pepper.

For the Crispy Chickpeas: 1 can (15 oz) chickpeas (drained and patted dry), olive oil, smoked paprika, chili powder, salt, and pepper.

For the Orzo: 1.5 cups dry orzo pasta, chicken or vegetable broth, olive oil, and fresh chopped parsley.

For the Whipped Feta & Toppings: Feta cheese (crumbled), lemon juice, and additional fresh herbs like parsley or dill for garnish.

Preparation Steps

Roast the Chickpeas: Toss chickpeas with olive oil and spices (paprika, chili powder, salt, pepper). Spread them on a baking sheet and roast at 425°F for 25–30 minutes until crispy, shaking the pan halfway through.

Directions

Cook the Chicken: Marinate the chicken in a mixture of olive oil, Dijon mustard, minced garlic, lemon juice, zest, oregano, salt, and pepper. Cook in a skillet until golden brown and cooked through, then slice thinly.

Prepare the Orzo: Bring broth to a boil in a saucepan. Add the orzo and cook for 8–10 minutes until tender and the liquid is absorbed. Stir in olive oil and fresh parsley.

Whip the Feta: Blend feta cheese with a bit of lemon juice (and optionally Greek yogurt or cream cheese) until smooth and creamy.

Assemble: Place a generous portion of orzo in a bowl. Top with the sliced chicken, roasted chickpeas, and a large dollop of whipped feta. Garnish with more crumbled feta, fresh parsley, and a squeeze of lemon.