Step 1

Preheat the oven to 400℉ (200°C). Prepare a 9x13 inch baking dish by spraying cooking spray on the bottom of the pan. Dry the chicken breasts with a paper towel and use a sharp knife to cut it into cubes. Add the chicken to the large baking dish and coat it in the olive oil, dijon mustard, and seasonings. Be sure all the chicken pieces are coated.

Step 2

Prep the vegetables by chopping the bell pepper and zucchini and mince the garlic. No need to chop the cherry tomatoes or olives. Add the tomatoes, zucchini, bell pepper, kalamata olives, garlic, and half a cup of the feta cheese to the dish with the chicken.

Step 3

Whisk the Greek yogurt and chicken broth together. Add the orzo and chicken broth mixture on top of the chicken and vegetables. Then stir everything together with a wooden spoon.

Step 4

Bake in the preheated oven for 35-40 minutes or until the orzo is tender and the chicken reaches an internal temperature of 165℉ (75°C). Cooking time time will vary. Stir in the remaining feta cheese, lemon juice, and parsley when it comes out of the oven and give it a quick taste. Add more salt as needed then let it set for 10-15 minutes before serving. *The sauce will be very liquidy when it first comes out of the oven. Let it set so the sauce thickens in the finished dish.

Step 5

Hint: If you want to add a bit more flavor and have time, sear the chicken in a large skillet with the olive oil and seasonings on medium heat to medium-high heat for 2-3 minutes until its golden brown. Then add to the baking dish with the other ingredients.