Creamy Lemon Pepper Orzo Pasta with Roasted Chicken

Votes: 1

Time: 55 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 317, total fat 9.5 G., saturated fats 3 G., proteins 21 G., carbohydrates 37 G., fiber 6 G., cholesterol 50 mg, sodium 266 mg, sugar 4 G.

Boneless, skinless chicken thighs are grilled on an outdoor or indoor grill until they're charred with delicious grill marks, then sliced and served with a creamy pasta garnish. This texture comes from the tangy yogurt sauce and goat cheese, which melts into the pasta and literally coats it. It's best to use small orzo pasta, about the size of a grain of rice. Green peas add texture, while lemon zest and aromatic herbs add a rich, vibrant flavor.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1/4 cup plain nonfat Greek yogurt, room temperature
1 large clove of garlic, minced
Zest and juice of 1 lemon
3 teaspoons olive oil
3 skinless, boneless chicken thighs
1 cup whole-wheat orzo pasta
1 cup frozen peas, thawed and drained
60 g finely crumbled goat cheese, room temperature
4 tbsp. l. chopped herbs, such as tarragon and basil

Ingredient Substitution Suggestions

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Recipes with similar ingredients: yogurt, garlic, lemon, chicken thighs, orzo pasta, peas, goat cheese, tarragon, basil

Cooking the dish according to the recipe:

Bring a saucepan of water to a boil, preheat a grill to medium heat or a grill pan to medium heat.
In a medium bowl, combine yogurt, garlic, lemon juice, 2 teaspoons olive oil, and 1/2 teaspoon each salt and black pepper.

Rub the chicken thighs with the remaining 1 teaspoon olive oil, 1/4 teaspoon salt, and 1/2 teaspoon black pepper. Grill until cooked through and well-marked, 10-12 minutes per side. Transfer to a cutting board and let rest for at least 5 minutes.
Add the orzo pasta to boiling water and cook according to package directions until al dente, stirring in the peas one minute before the end. Drain, reserving 1 cup of the cooking liquid. Stir the pasta and peas into the yogurt mixture along with the goat cheese, 3 tablespoons of herbs, and at least 3/4 cup of the cooking liquid. Transfer to a serving platter.
Thinly slice the chicken and arrange it on top of the pasta. Sprinkle with lemon zest and the remaining 1 tablespoon of herbs.

Categories:

recipe / Healthy eating / Dishes rich in fiber / Low-calorie dishes / Calorie content of prepared meals / Summer dishes / Main courses / Cereals, legumes / Pasta / Bird / Eggs and dairy products / Food Network - recipes