This tangy orzo is super creamy, thanks to the Greek yogurt and goat cheese. When paired with flavorful grilled chicken and fresh herbs, it's perfect for a healthy spring dinner!
If you love goat cheese, you will love this dish! Goat cheese is creamy, tangy, relatively low calorie and perfect paired with orzo pasta. A little goes a long way; those 2 ounces provide a ton of flavor!
We loved this dinner, especially since it was easy and weeknight friendly. However, if you aren't a fan of tangy food (or goat cheese) you may not love it. For the rest of us, it's the perfect weeknight dinner!
Grilled Chicken with Creamy Lemon Goat Cheese Orzo
1/4 cup plain Greek yogurt, room temp
1 tablespoon olive oil, divided
1 large garlic clove, minced
1 tablespoon fresh lemon juice + zest of 1 lemon
1 cup orzo
1 lb boneless/skinless chicken breasts
2 ounces finely crumbled goat cheese, room temp
4 tablespoons chopped fresh herbs, such as basil and thyme
salt and freshly ground pepper
Bring a large pot of water to a boil and preheat a grill to medium heat.
In a medium bowl, whisk together the yogurt, 2 teaspoons oil, garlic, lemon juice, and 1/2 teaspoon each salt and pepper. Set aside.
Add the orzo to the boiling water and cook according to package directions for al dente. Drain, reserving 1 cup of the cooking water.
Rub the chicken with 1 teaspoon oil and sprinkle with salt and pepper. Grill until well marked and cooked through, about 10-12 minutes a side. Transfer to a cutting board and let rest.
Meanwhile, stir the drained orzo into the reserved yogurt mixture along with the goat cheese, 3 tablespoons of fresh herbs, and at least 3/4 cup pasta water until well combined. Add more pasta water if needed to achieve preferred creaminess. Transfer the orzo to a serving platter.
Thinly slice the chicken and arrange on top of the orzo. Sprinkle with lemon zest and remaining 1 tablespoons herbs.
Source: adapted from Food Network
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