2lbsboneless chicken breasts or thighsif breasts, cut in half
3Tblssalted butter
1lemondivided, half sliced and half juiced
1 1/2corzo pasta
3clow-sodium chicken broth
2cchopped kale
chopped fresh dillfor serving
Feta Sauce
4-6ozfeta cheese
1/4cplain Greek yogurt
1clovegarlicgrated
juice from 1 lemon
1/4tspsmoked paprika
crushed red pepper flakes
Instructions
Preheat oven to 400° F.
In a bowl, mix 2 Tbls 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 Tbls 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 juice from 1/2 lemon, about 1-2 Tbls. 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.
Serve the chicken and orzo topped with the feta sauce and dill.