This week’s Creamy Lemon Pepper Orzo with Grilled Chicken will knock your socks off!

If you love risotto but want to create something a wee bit quicker, then you just might love that this orzo takes half the time! Rich cheese and cream are switched out for tangy Greek yogurt and goat cheese for equally-satisfying creaminess. Sweet green peas and fragrant fresh tarragon and basil combine perfectly to make for a dinner that not only the entire family will love, but also one where everyone will be scrambling for seconds.

Lemon Pepper Orzo with Grilled Chicken

Creamy Lemon Pepper Orzo with Grilled Chicken:

  • ¼ cup plain fat-free Greek yogurt, at room temperature
  • 1 tbsp. extra-virgin olive oil
  • 1 large clove garlic, minced
  • Zest and juice of 1 lemon
  • Kosher salt and freshly ground black pepper
  • 3 boneless-skinless chicken thighs
  • 1 cup whole wheat or other whole grain orzo
  • 1 cup frozen petite peas, thawed and patted dry
  • 2-oz. finely crumbled goat cheese, at room temperature
  • 4 tbsp. chopper fresh herbs, such as basil and tarragon
  1. Whisk together the yogurt, 2 tbsp. of the oil, garlic, lemon juice and ½ tsp. each of salt and pepper in a medium bowl until well combined
  2. Bring a pot of water to a boil and preheat and outdoor or indoor grill to medium heat. Run the chicken thighs with the remaining 1 tsp. of oil and sprinkle with ½ tsp. pepper and ¼ tsp. salt. Grill until nicely marked and cooked through, 10 to 12 minutes per side. Transfer to a cutting board to let stand for at least 5 minutes
  3. Add the orzo to the boiling water and cook according to package directions for al dente, stirring in the peas for the last minute of cooking. Drain the orzo and peas, reserving 1 cup of the cooking liquid
  4. Stir the orzo and peas into the yogurt mixture, along with the goat cheese, 3 tbsp. of the fresh herbs, and at least ¾ cup of the cooking liquid, until well combined. Transfer to a platter
  5. Thinly slice the chicken and arrange on top of the orzo. Sprinkle with the lemon zest and the remaining 1 tbsp. of fresh herbs and serve

 

(This recipe was found on The Food Network, so you know that it is tried, tested and truly amazing!)

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