Mediterranean Chicken Orzo Stack with Whipped Feta & Arugula

 

Ingredients

For the Chicken

2 boneless skinless chicken breasts

1 tbsp olive oil

1 tsp paprika

1 tsp dried oregano

½ tsp garlic powder

½ tsp salt

¼ tsp black pepper

For the Orzo

1 cup dry orzo pasta

1 tbsp olive oil

1 tbsp lemon juice

¼ tsp salt

For the Whipped Feta

¾ cup feta cheese, crumbled

¼ cup Greek yogurt

1 tbsp olive oil

1 tbsp lemon juice

Toppings

1 cup fresh arugula

1 cup cherry tomatoes, halved

1 tbsp fresh parsley, chopped

Directions

Cook orzo according to package instructions. Drain and

toss with olive oil, lemon juice, and salt.

Season chicken with olive oil, paprika, oregano, garlic

powder, salt, and black pepper.

Grill or pan-sear chicken over medium-high heat for 5–6

minutes per side until fully cooked. Let rest for 5 minutes,

then slice.

In a blender or food processor, combine feta, Greek

yogurt, olive oil, and lemon juice. Blend until smooth and

creamy.

To assemble, spoon lemon orzo into bowls or plates as

the base.

Layer sliced grilled chicken on top of the orzo.

Add fresh arugula and cherry tomatoes.

Finish with generous dollops of whipped feta and

sprinkle with chopped parsley.

Serve immediately