3 tablespoons extra virgin olive oil
2 tablespoons Dijon mustard
4 cloves garlic, chopped
2 small shallots, chopped
2 tablespoons chopped fresh rosemary
1 teaspoon smoked paprika
kosher salt and black pepper
2 pounds boneless chicken breasts or thighs
3 tablespoons salted butter
1 lemon, sliced
1 1/2 cups orzo pasta
3 cups low sodium chicken broth
2 cups chopped kale
chopped fresh dill, for serving
4-6 ounces feta cheese
1/4 cup plain Greek yogurt
1 clove garlic, grated
juice from 1 lemon
1/4 teaspoon smoked paprika
crushed red pepper flakes
- Preheat oven to 400° F.
- In a bowl, mix 2 tablespoons olive oil, Dijon mustard, 3 cloves garlic, 1 shallot, rosemary, paprika, and a pinch each of salt and pepper. Add the chicken and toss well to combine.
- Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. Add the chicken. Sear on both sides until golden, 3-5 minutes. During the last 2 minutes of cooking, add the butter and lemon slices. Remove everything from the skillet.
- Add the orzo, 1 shallot, and 1 clove of garlic. Cook until the orzo is toasted, about 2 minutes. Add the broth, kale, and 2 tablespoons lemon juice. Season with salt and pepper. Bring to a boil over high heat. Slide the chicken, lemon slices, and any juices left on the pan back into the skillet. Bake, uncovered for 15 minutes or until the chicken is cooked through.
- Meanwhile, make the feta sauce. Combine the feta, yogurt, garlic, and lemon juice in a blender and blend until creamy. Stir in the paprika, and a pinch of red pepper flakes. If desired, thin with additional lemon juice.
- Serve the chicken and orzo topped with the feta sauce and dill.