I am super excited about my Creamy Lemon-Pepper Orzo with seasoned grill chicken. If you love risotto as much as I do, but want something quick, this easy and simple orzo takes only half the time. Not only is it yummy, rich cheese and cream are switched out for tangy Greek yogurt and goat cheese for equally satisfying creaminess (and keeping it healthy). This dish is a true classic year round. You can use any type of protein making this dish, and I like to use chicken tights or chicken sausages.
- 3 boneless, skinless chicken thighs
- 1 cup whole-wheat or other whole-grain orzo
- 1 cup frozen petite peas
- 2 ounces finely crumbled goat cheese
- 4 tbs chopped fresh herbs, basil & tarragon
- 1/4 cup fat-free plain Greek yogurt
- 1 large clove garlic, minced
- Zest & juice of 1 lemon
- 3 teaspoons EVOO
- Kosher salt & freshly ground black pepper
- Lemon & Pepper Seasoning (Perfect Pinch by McCormick)
Let’s make this happen…
- 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 seasoning in a medium bowl until well combined.
- Rub the chicken thighs with the remaining 1 teaspoon oil and sprinkle salt, pepper and Lemon & Pepper seasoning.
- 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.
Chardonnay – White Burgundy | Chablis – this unoaked example of chardonnay will give you the highest acidity, best for super lemony dishes!
Sauvignon Blanc – best with a grilled lemon chicken dish
Riesling – if you want to go down this route, make sure you’re picking a completely dry example of Riesling, nothing sweet!