Tangy Mediterranean grilled chicken, over a bed of tomato orzo sprinkled with feta cheese crumbles and served with an herby green sauce

Scale

2 lb chicken breasts

16 oz orzo

4 cups chicken broth

1 can diced tomatoes

3 cloves garlic, minced

1/4 cup olive oil

1 lemon juiced and zested

1 tbsp dijon mustard

4 cloves garlic, minced

2 tsp paprika

1/2 tsp salt

1/2 tsp onion powder

1 cup yogurt

4 oz feta

1/3 cup olive oil

4 cloves garlic

1 tsp onion powder

1 bunch dill

1 bunch parsley

1 lemon juiced

Salt and pepper to season

Feta cheese

Cucumbers

Cherry tomatoes

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Make marinade for at least 1 hour. The longer the better, so overnight is ideal.
After marinating, either grill chicken on the grill or bake in oven. See instructions for each below.
If you are grilling, cook for 4-5 minutes on each side until the chicken reaches an internal temperature of 165ºF. If you are cooking chicken in oven, see notes below.
While chicken is cooking, start making rice. In a skillet over medium heat, Add tbsp oil and garlic. Sauté for several minutes until fragrant. Add 2 cup chicken broth until bubbling. Then add tomatoes and orzo. Cook for 10-12 minutes, stirring frequently. Half-way through cooking the orzo add the last 2 cups of chicken broth to the skillet and stir. Once cooked, remove from heat.
Make green sauce. Add all green sauce ingredients into a blender or food processor. Blend on high until smooth. Pour into a bowl for dipping or drizzling over bowls.
Once chicken is done, let it cool for 5 minutes and slice before serving. Scoop portion of rice into bowl, top with sliced chicken, feta crumbles, sliced cucumbers, cherry tomatoes, lemon slices.

Not Grilling? Follow these steps to bake the chicken.

Follow steps to marinade chicken.
Preheat oven to 425ºF, place marinaded chicken on a sheet pan and cook for 18-20 minutes until chicken reaches an internal temperature of 165ºF.