Go Back
Lemon Dijon Chicken Orzo with Crispy Chickpeas and Whipped Feta Recipe in a ceramic bowl.

Lemon Dijon Chicken Orzo with Crispy Chickpeas and Whipped Feta

A sophisticated Mediterranean bowl featuring zesty Lemon Dijon chicken, buttery orzo, and a cloud-like whipped feta base, topped with spiced crispy chickpeas for the ultimate textural contrast.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Greek, Mediterranean
Calories: 580
Ingredients Method Notes

Ingredients
  

For the Crispy Chickpeas:
  • 1 can 15 oz chickpeas, rinsed, drained, and patted bone-dry
  • 1 tbsp extra virgin olive oil
  • 1/2 tsp smoked paprika
  • 1/2 tsp ground cumin
  • 1/4 tsp sea salt
For the Lemon Dijon Chicken:
  • 1 lb boneless skinless chicken breasts sliced into strips
  • 2 tbsp Dijon mustard
  • 1 lemon zested and juiced
  • 2 cloves garlic minced
  • 2 tbsp extra virgin olive oil
  • Salt and black pepper to taste
For the Orzo & Whipped Feta:
  • 1.5 cups dry orzo pasta
  • 3 cups chicken or vegetable broth
  • 7 oz high-quality feta cheese block form
  • 1/4 cup Greek yogurt
  • 1 tbsp lemon juice
  • Fresh parsley and lemon wedges for garnish

Method
 

  1. Roast Chickpeas: Preheat oven to 400°F. Toss dried chickpeas with olive oil and spices. Spread on a baking sheet (do not overcrowd) and roast for 20–25 minutes until crunchy. Shake the pan halfway through.
  2. Marinate Chicken: Whisk Dijon, lemon juice, zest, garlic, and oil. Toss with chicken and let marinate for 15 minutes.
  3. Cook Orzo: Bring broth to a boil. Add orzo and cook until al dente (approx. 8–10 minutes). Most liquid should be absorbed. Keep warm.
  4. Cook Chicken: Heat a skillet over medium-high. Sear chicken for 4–5 minutes per side until internal temperature is 165°F. Let rest for 5 minutes.
  5. Whip Feta: Pulse feta, Greek yogurt, and lemon juice in a food processor until ultra-smooth.
  6. Assemble: Spread a layer of whipped feta in the bottom of 4 bowls. Top with orzo, then the chicken. Finish with a handful of crispy chickpeas and fresh parsley.

Notes

  • Keep it Crunchy: Store leftover chickpeas in a glass jar at room temperature; refrigeration will make them soft.
  • Orzo Tip: If the orzo gets too thick while sitting, stir in 1 tablespoon of warm broth to loosen it up.