Here is a delightful, flavor-packed dish that brings together the richness of sun-dried tomatoes, the creaminess of whipped feta, and the freshness of vibrant toppings.
Topped with juicy chicken, baked lemon slices, radish slices, capers, shaved cucumber, and fresh basil, this dish is both visually stunning and bursting with vibrant flavors.
The orzo is light and satisfying, making it a perfect match for the bold and creamy feta.
Let’s make this delicious and elegant dish!
- Prep Time: 20 minutes
- Cook Time: 25-27 minutes
- Total Time: 55-57 minutes
- Yield: 4 servings 1x
Ingredients
For the orzo pasta:
- 1 cup orzo pasta
- 1/2 cup sun-dried tomatoes, chopped (oil-packed or rehydrated if dried)
- 2 tablespoons olive oil (from the sun-dried tomatoes if using oil-packed)
- 2 cloves garlic, minced
- 1/2 teaspoon dried oregano
- Salt and pepper, to taste
- Juice of 1/2 lemon
For the chicken:
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1 teaspoon dried Italian seasoning (optional)
For the whipped feta:
- 1 cup feta cheese, crumbled
- 1/4 cup Greek yogurt or cream cheese
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
For topping:
- 1 lemon, thinly sliced
- 4–5 radishes, thinly sliced
- 1 small cucumber, shaved into ribbons using a vegetable peeler
- 2 tablespoons capers, drained
- Fresh basil leaves, for garnish
- Extra virgin olive oil, for drizzling
Instructions
- Cook the orzo (10 minutes):
- Bring a pot of salted water to a boil and cook the orzo according to package instructions until al dente. Drain and set aside.
- Prepare the sun-dried tomato orzo (5 minutes):
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
- Stir in the chopped sun-dried tomatoes and dried oregano. Cook for another 2 minutes until the tomatoes are warmed through.
- Add the cooked orzo to the skillet and toss to coat. Season with salt, pepper, and lemon juice to taste. Remove from heat and set aside.
- Grill the chicken (10-12 minutes):
- While the orzo is cooking, season the chicken breasts with olive oil, salt, pepper, and Italian seasoning if using.
- Heat a grill or grill pan over medium-high heat. Grill the chicken for 5-6 minutes per side, or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through.
- Once cooked, remove the chicken from the grill and let it rest for a few minutes before slicing it thinly.
- Make the whipped feta (5 minutes):
- In a food processor, combine the crumbled feta, Greek yogurt (or cream cheese), olive oil, and lemon juice. Blend until smooth and creamy. Adjust seasoning to taste if needed.
- Prepare the toppings (while grilling chicken, 10-12 minutes):
- Arrange the lemon slices on a baking sheet and bake in a preheated oven at 375°F (190°C) for 10-12 minutes until they are lightly caramelized. Set aside.
- Slice the radishes thinly and shave the cucumber into ribbons using a vegetable peeler. Drain the capers.
- Assemble the dish (5 minutes):
- On a serving plate, spread a generous smear of whipped feta.
- Spoon the sun-dried tomato orzo next to the whipped feta.
- Arrange the sliced grilled chicken on top of the orzo.
- Garnish with baked lemon slices, radish slices, shaved cucumber, capers, and fresh basil leaves.
- Drizzle with extra virgin olive oil for added richness.
- Serve:
- Serve the dish immediately and enjoy!
Notes
For an added touch, you can sprinkle some crushed red pepper flakes over the top for a bit of heat. This dish pairs wonderfully with a glass of chilled white wine or sparkling water with lemon.
The combination of textures and flavors makes this meal both satisfying and elegant, perfect for any occasion. Enjoy!
*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 6g
- Sodium: 700mg
- Fat: 24g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 80mg
