Dijon Mustard Chicken Bowl with Orzo & Whipped Feta

COUVER1

This protein-packed bowl combines Exceldor Dijon Mustard Chicken, orzo and creamy whipped feta for a fresh, satisfying meal. Perfect for busy weeknights and easy meal prep.

In collaboration with

Phil Morin
Phil Morin
Breasts Poke bowl Grills Pasta and risotto One pot and Sheet Pan Oven Skillet Lunch Marinades Routine Ready Recipes
1-2 Portions
10 min Prepping
30 min Cooking
Recipe Easy

Ingredients

  • 2 Exceldor Dijon mustard marinated chicken breasts
  • 15 ml (1 tbsp) butter
  • 250 ml (1 cup) orzo
  • 500 ml (2 cups) chicken broth
  • 250 ml (1 cup) cherry tomatoes, halved
  • 125 ml (½ cup) spinach leaves
  • 30 ml (2 tbsp) fresh parsley, chopped
  • 30 ml (2 tbsp) fresh dill, chopped

For the whipped feta

  • 125 ml (½ cup) feta cheese, crumbled
  • 60 ml (¼ cup) Greek yogurt
  • 15 ml (1 tbsp) olive oil
  • Juice of one lemon
  • Salt and pepper, to taste

Directions

Click the steps to erase them.

  1. Preheat the oven to 190 °C (375 °F).
  2. Cook the Dijon mustard marinated chicken breasts in the oven for 15 to 20 minutes, or until fully cooked.
  3. In a saucepan, toast the orzo in the butter for approximately 2 to 3 minutes.
  4. Add the chicken broth and cook until the orzo has absorbed the liquid.
  5. Add the cherry tomatoes, spinach leaves, and half of the parsley and dill. Mix well.
  6. Using an immersion blender, blend the feta cheese, Greek yogurt, olive oil, and lemon juice until smooth and creamy. Season with salt and pepper to taste.
  7. Divide the orzo into bowls, add the sliced chicken breasts, and top with whipped feta. Garnish with the remaining fresh herbs before serving.