Creamy Lemon Pepper Orzo with Grilled Chicken
Description
Make a creamy orzo that is much like risotto but much faster to prepare. Instead of rich cheese and cream, it is made with Greek yogurt and goat cheese. Petite peas and fresh herbs are added along with grilled chicken to make it a delicious complete meal.
Ingredients
1/4 c. fat-free plain Greek yogurt, at room temperature
1 large clove garlic, minced
zest and juice of 1 lemon
3 t. extra-virgin olive oil, divided
3/4 t. Kosher salt, divided
1 t. freshly ground black pepper, divided
3 boneless, skinless chicken thighs
1 c. whole wheat or other whole-grain orzo
1 c. frozen petite peas, thawed and patted dry
2 oz. finely crumbled goat cheese, at room temperature
4 T. chopped fresh herbs, like basil and tarragon
1 c. reserved cooking liquid from orzo
Directions
Sign In / Sign Up
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Continue with Email
Bring a pot of water to boil. Preheat a grill or grill pan for medium heat.
Whisk together yogurt, garlic, lemon juice, 2 t. oil and 1/2 t. each salt and pepper in a medium bowl until well combined.
Rub chicken thighs with remaining oil; sprinkle with 1/4 t. salt and 1/2 t. pepper. Grill until nicely marked and cooked through, 10 - 12 minutes per side. Transfer to a cutting board; let stand for at least 5 minutes.
Add orzo to the boiling water; cook according to package directions for al dente, about 7-10 minutes, stirring in the peas during the last minute of cooking. Drain the orzo and peas, reserving 1 c. of the cooking liquid. Stir the orzo and peas into the yogurt mixture, along with the goat cheese, 3 T. herbs and at least 3/4 c. cooking liquid, until well combined. Transfer to a platter.
Thinly slice chicken; arrange on top of the orzo. Sprinkle with the lemon zest and the remaining herbs.
Serve.
4 servings.