Creamy Lemon-Pepper Orzo with Grilled Chicken
You can never have too many main course recipes, so give Creamy Lemon-Pepper Orzo with Grilled Chicken a try. This recipe makes 4 servings with 345 calories, 27g of protein, and 10g of fat each. For $1.78 per serving, this recipe covers 21% of your daily requirements of vitamins and minerals. 288 people were glad they tried this recipe. The Fourth Of July will be even more special with this recipe. It is brought to you by Foodnetwork. A mixture of skinless boneless chicken thighs, kosher salt, orzo, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes about 55 minutes. Taking all factors into account, this recipe earns a spoonacular score of 84%, which is outstanding. If you like this recipe, you might also like recipes such as Creamy Lemon-Pepper Orzo with Chicken and Fig Salad, Lemon Pepper Chicken with Orzo, and One-Pot Lemon Pepper Chicken with Orzo.
Servings: 4
Preparation duration: 15 minutes
Cooking duration: 40 minutes
Ingredients:
4 tablespoons chopped fresh herbs, such as basil and tarragon
1 large clove garlic, minced
2 ounces finely crumbled goat cheese, at room temperature
1/4 cup fat-free plain Greek yogurt, at room temperature
Zest and juice of 1 lemon
Kosher salt and freshly ground black pepper
3 teaspoons extra-virgin olive oil
1 cup whole-wheat or other whole-grain orzo
1 cup frozen petite peas, thawed and patted dry
3 boneless, skinless chicken thighs
Equipment:
grill pan
grill
pot
whisk
bowl
cutting board
Cooking instruction summary:
Bring a pot of water to a boil; prepare a grill or grill pan for medium heat. Whisk together the yogurt, garlic, lemon juice, 2 teaspoons of the oil and 1/2 teaspoon each salt and pepper in a medium bowl until well combined. Rub the chicken thighs with the remaining 1 teaspoon oil and sprinkle with 1/4 teaspoon salt and 1/2 teaspoon pepper. Grill until nicely marked and cooked through, 10 to 12 minutes per side. Transfer to a cutting board and let stand for at least 5 minutes. Add the orzo to the boiling water and cook according to the package directions for al dente, stirring in the peas during the last minute of cooking. Drain the orzo and peas, reserving 1 cup of the cooking liquid. Stir the orzo and peas into the yogurt mixture, along with the goat cheese, 3 tablespoons of the herbs and at least 3/4 cup of the cooking liquid, until well combined. Transfer to a platter. Thinly slice the chicken and arrange on top of the orzo. Sprinkle with the lemon zest and the remaining 1 tablespoon herbs.
Step by step:
1. Bring a pot of water to a boil; prepare a grill or grill pan for medium heat.
2. Whisk together the yogurt, garlic, lemon juice, 2 teaspoons of the oil and 1/2 teaspoon each salt and pepper in a medium bowl until well combined.
3. Rub the chicken thighs with the remaining 1 teaspoon oil and sprinkle with 1/4 teaspoon salt and 1/2 teaspoon pepper. Grill until nicely marked and cooked through, 10 to 12 minutes per side.
4. Transfer to a cutting board and let stand for at least 5 minutes.
5. Add the orzo to the boiling water and cook according to the package directions for al dente, stirring in the peas during the last minute of cooking.
6. Drain the orzo and peas, reserving 1 cup of the cooking liquid. Stir the orzo and peas into the yogurt mixture, along with the goat cheese, 3 tablespoons of the herbs and at least 3/4 cup of the cooking liquid, until well combined.
7. Transfer to a platter.
8. Thinly slice the chicken and arrange on top of the orzo. Sprinkle with the lemon zest and the remaining 1 tablespoon herbs.
Nutrition Information:
covered percent of daily need
