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

Steps

1. Bring a pot of water to boil. Preheat a grill or grill pan for medium heat.
2. Whisk together yogurt, garlic, lemon juice, 2 t. oil and 1/2 t. each salt and pepper in a medium bowl until well combined.
3. 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.