| Level: | Easy |
| Total: | 55 min |
| Prep: | 15 min |
| Inactive: | 5 min |
| Cook: | 35 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 55 min |
| Prep: | 15 min |
| Inactive: | 5 min |
| Cook: | 35 min |
| Yield: | 4 servings |
Ingredients
- 1/4 cup fat-free plain Greek yogurt, at room temperature
- 1 large clove garlic, minced
- Zest and juice of 1 lemon
- 3 teaspoons extra-virgin olive oil
- 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 ounces finely crumbled goat cheese, at room temperature
- 4 tablespoons chopped fresh herbs, such as basil and tarragon
Instructions
- 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.
Nutrition Facts
| Calories | 317 calorie |
| Total Fat | 9.5 grams |
| Saturated Fat | 3 grams |
| Cholesterol | 50 milligrams |
| Sodium | 266 milligrams |
| Carbohydrates | 37 grams |
| Dietary Fiber | 6 grams |
| Protein | 21 grams |
| Sugar | 4 grams |
| Calories | 317 calorie |
| Total Fat | 9.5 grams |
| Saturated Fat | 3 grams |
| Cholesterol | 50 milligrams |
| Sodium | 266 milligrams |
| Carbohydrates | 37 grams |
| Dietary Fiber | 6 grams |
| Protein | 21 grams |
| Sugar | 4 grams |
Reviews
The first few times we followed it exactly, trying both tarragon and basil. But mostly this is the “Orrzo Goat cheese thing side dish” that we pair with whatever protein we’re in the mood for (or is on sale). Tonight was pork chops.
It’s still a favorite and one of the few times I like peas.
I think there was a few months we we might have had this once a week…
We prefer tarragon. Basil is good two. Parsley was meh. I don’t recommend thyme. We think dill would work and will probably try it soon.
We mostly don’t vary or substitute but.. in a pinch just bottled lemon juice is fine, so is garlic powder, and if you plain forget to buy goat cheese (face palm), it’s still tasty if you skip it. Feta cheese is fine. I would not recommend adding parmesan cheese, surprisingly doesn’t work.
It’s best fresh. It firms up in a way that makes it a poor choice for a party (buffet style) or making ahead.
One thing we find fascinating is that following the recipe the same way every time still yields different results based on the freshness of each ingredient. Sometimes it’s super lemony, other times is omg garlic, holy cow tarragon… It’s so intriguing.
Always a winner at our house.