Divide orzo and spinach between plates Recipe

If you’re craving a meal that feels both fresh and comforting, this Lemon Dijon Chicken Orzo with Spinach & Lemon Feta Yogurt is a total winner. What makes this dish truly special is how you divide orzo and spinach between plates before topping it all with juicy, tender chicken and a zingy, creamy lemon feta yogurt sauce. The combination creates a vibrant plate that delights your eyes and palate equally, making every bite an exciting journey of bright citrus, savory mustard, and creamy tang.

Ingredients You’ll Need

These ingredients are wonderfully straightforward yet carefully chosen to elevate the textures and flavors. Each element plays a crucial role—from the smoky paprika that brings warmth to the baked chicken to the fresh spinach that adds color and a mild earthiness to the orzo. Together, they create a dish that’s layered but never complicated.

• Chicken breasts: Boneless and skinless for quick cooking and easy slicing.
• Olive oil: Adds healthy fat and helps create a lovely crust on the chicken plus toasting the orzo.
• Salt and black pepper: Essential seasonings that enhance all the flavors.
• Garlic powder: Brings warmth and depth without overpowering.
• Smoked paprika: Adds subtle smokiness and beautiful color to the chicken.
• Dijon mustard: Gives the chicken a tangy, savory kick.
• Lemon zest: A burst of citrus aroma that brightens every bite.
• Orzo pasta: Small, rice-shaped pasta that soaks up flavors beautifully.
• Chicken broth: A flavorful cooking liquid for tender orzo.
• Fresh spinach leaves: Adds vibrant color and mild earthiness.
• Greek yogurt: Forms the base of the creamy lemon feta sauce with a tangy bite.
• Crumbled feta cheese: Salty, tangy, and creamy, perfect in the sauce.
• Lemon juice: Adds zesty brightness to the sauce.

How to Make Divide orzo and spinach between plates

Step 1: Prepare and Bake the Chicken

Start by preheating your oven to 200°C (400°F). Rub the chicken breasts with olive oil, salt, pepper, garlic powder, smoked paprika, Dijon mustard, and lemon zest. This blend creates a beautiful crust packed with flavor. Place the chicken on a baking tray and bake for 20 to 25 minutes until the internal temperature reaches 75°C (165°F). Once done, let it rest for a few minutes before slicing thinly to keep the juices locked in.

Step 2: Cook the Orzo and Wilt the Spinach

While the chicken is baking, heat olive oil in a medium saucepan over medium heat. Add the orzo and toast it for 1 to 2 minutes, stirring often to evenly brown the pasta, which enhances its nutty flavor. Next, pour in the chicken broth and bring it to a boil. Reduce the heat and simmer until the orzo is tender, about 10 minutes. Just before finishing, stir in fresh spinach leaves until they wilt beautifully. Season everything with salt and pepper to taste.

Step 3: Make the Lemon Feta Yogurt Sauce

In a small bowl, combine Greek yogurt, crumbled feta cheese, lemon zest, lemon juice, and a pinch of salt and pepper. Stir until the mixture is smooth and creamy. This luscious sauce will add a refreshing and tangy contrast that complements both the chicken and the orzo-spinach base exceptionally well.

Step 4: Divide orzo and spinach between plates

This is your moment to create a visually stunning and delicious meal. Take the warm orzo and spinach mixture and divide orzo and spinach between plates evenly. Then, arrange the thinly sliced chicken on top. Drizzle the velvety lemon feta yogurt sauce over everything, and if you like, finish with some extra lemon zest or fresh herbs like parsley or dill for a gorgeous, fresh touch.

How to Serve Divide orzo and spinach between plates

Garnishes

A sprinkle of freshly chopped herbs such as parsley, dill, or chives not only enhances the presentation but adds layers of herbal brightness. If you love a little extra texture, toasted pine nuts or slivered almonds bring a delightful crunch. Sprinkling a touch more lemon zest right before serving will awaken your senses and make the dish feel even fresher.

Side Dishes

This dish is filling on its own, but if you want to round it out, light sides work best. A simple green salad with a lemon vinaigrette or some roasted vegetables can balance the meal without stealing the spotlight. Crispy pita chips or a warm flatbread are also fantastic for scooping up extra sauce and orzo.

Creative Ways to Present

If you’re planning to host or just want to impress your loved ones, try serving this recipe family-style by placing the orzo and spinach in a large bowl and placed alongside the sliced chicken and sauce for self-serving. Alternatively, scoop the orzo mixture into shallow bowls and carefully position the chicken slices on top, finishing with artful drizzles of sauce. Remember, how you divide orzo and spinach between plates can turn this simple dinner into a welcoming feast.

Make Ahead and Storage

Storing Leftovers

Store any leftovers in an airtight container in the refrigerator. The components keep well separately, but if stored together, the orzo will continue to soak in the sauce and juices—still delicious but a softer texture. Consume within 2-3 days for best quality.

Freezing

While the chicken can freeze well on its own, the orzo and spinach mixture doesn’t freeze as successfully because the spinach can become watery after thawing. If you want to freeze portions, separate the chicken from the orzo and freeze it tightly wrapped for up to 2 months.

Reheating

Reheat the orzo and chicken gently in a skillet over medium heat or in the microwave, adding a splash of water or broth to keep things moist. Avoid overheating to prevent drying out the chicken or making the orzo mushy. Add fresh sauce after reheating for the best flavor and texture.

FAQs

Can I use a different protein instead of chicken?

Absolutely! Grilled shrimp or even pan-seared tofu can work wonderfully with the orzo and spinach base plus the lemon feta yogurt sauce. Just adjust cooking times accordingly to ensure everything is perfectly cooked.

Is orzo gluten-free?

Traditional orzo is made from wheat and contains gluten. For a gluten-free version, look for orzo made from rice or corn, or substitute with quinoa or small gluten-free pasta shapes.

Can I make the lemon feta yogurt sauce dairy-free?

Yes! Swap Greek yogurt for a coconut or almond-based yogurt and omit the feta or use a dairy-free alternative. The sauce will still have a nice tang, but the texture and flavor will be slightly different.

What can I use if I don’t have chicken broth?

You can use vegetable broth or even water with a pinch of salt and herbs for flavor. Broth enhances the orzo’s taste but is flexible depending on what you have on hand.

Can I prepare this dish ahead of time?

You can cook the chicken and orzo-spinach mixture ahead and store them separately. Reheat gently and assemble just before serving to keep the textures fresh. The sauce can be made up to a day ahead as well.

Final Thoughts

This Lemon Dijon Chicken Orzo with Spinach & Lemon Feta Yogurt is a celebration of tastes and textures that feels both comforting and fresh. By choosing to divide orzo and spinach between plates thoughtfully, you make every serving as delightful visually as it is to eat. I encourage you to give this recipe a try—you might just find yourself making it again and again as a new favorite in your home kitchen!