Creamy Lemon-Pepper Orzo With Grilled Chicken

It's been described as one of the easiest, quickest, most delicious meals that offers a unique flavor profile, so it'd be wrong if we didn't share the recipe. Better work up an appetite, because we're certain you'll want to make this for your next dinner!



1/4 cup plain fat-free Greek yogurt, at room temperature 1 tablespoon extra-virgin olive oil 1 large clove garlic, minced Juice and zest 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 ounces finely crumbled goat cheese, at room temperature 4 tablespoons chopped fresh herbs, such as basil and tarragon


  1. Whisk together the yogurt, 2 teaspoons of oil, garlic, lemon juice, and 1/2 teaspoon (each) of salt and pepper in a medium bowl until mixed well.
  2. Bring a pot of water to a boil and preheat the grill to medium heat.
  3. Rub the chicken with 1 teaspoon of oil and sprinkle 1/2 teaspoon of pepper and 1/4 teaspoon of salt.
  4. Grill until nicely marked and cooked through, about 10 to 12 minutes on each side. Transfer to a cutting board and let sit for at least 5 minutes.
  5. Add the orzo to the boiling water and cook according to the directions on the package for al dente, stirring in the peas during the last minute of cooking.
  6. Drain, reserving 1 cup of the cooking liquid.
  7. Stir the orzo and peas into the yogurt mixture, along with the goat cheese, 3 tablespoons of fresh herbs, and at least 3/4 cups of the cooking liquid until everything is well combined. Transfer to a plate.
  8. Thinly slice the chicken and arrange on top of the orzo. Sprinkle with lemon zest and the remaining 1 tablespoon of fresh herbs. Enjoy!
Recipe courtesy of Food Network Kitchen