Creamy lemon orzo pasta with roasted chicken and fig salad
Votes: 1
Time: 1 hour 15 minutes
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 430, total fat 15 G., saturated fats 6 G., proteins 25 G., carbohydrates 54 G., fiber 8 G., cholesterol 55 mg, sodium 650 mg, sugar - G.
Calories 430, total fat 15 G., saturated fats 6 G., proteins 25 G., carbohydrates 54 G., fiber 8 G., cholesterol 55 mg, sodium 650 mg, sugar - G.
If you love risotto but want something quicker and less complicated, this orzo pasta is perfect. It resembles rice grains and is cooked in a way that gives it the wonderfully creamy, velvety texture of risotto without the extra calories, as instead of cream and heavy cheese, it's topped with a light yogurt sauce and a touch of creamy goat cheese. Sweet green peas, lemon, aromatic tarragon, and basil infuse this pasta with freshness. Serve it with roasted chicken and a healthy salad of greens, dried figs, and goat cheese, topped with a tart vinaigrette that perfectly complements the sweetness of the dried fruit.
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.
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 tbsp. l. olive oil
- 1 large clove of garlic, minced
- Zest and juice of 1 lemon
- 3 skinless, boneless chicken thighs
- 1 cup whole-wheat orzo pasta
- 1 cup frozen peas, thawed and drained
- 120 g finely crumbled goat cheese, room temperature
- 4 tbsp. l. chopped herbs, such as tarragon and basil
- 6 cups mixed salad greens
- 1 cup dried figs, halved
- 2 tablespoons prepared balsamic vinaigrette
We recommend
Recipes with similar ingredients: yogurt, garlic, lemon, chicken thighs, orzo pasta, peas, goat cheese, tarragon, basil, leaf lettuce, figs
Cooking the dish according to the recipe:
- In a medium bowl, combine yogurt, garlic, lemon juice, 2 teaspoons olive oil, and 1/2 teaspoon each salt and black pepper.
- Bring a saucepan of water to a boil and heat an outdoor or electric grill to medium heat.
- 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 crispy grill marks appear, 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 half the goat cheese, 3 tablespoons of herbs, and at least 3/4 cup of the cooking liquid. Divide evenly among 4 plates.
- Thinly slice the chicken and arrange it on top of the pasta. Sprinkle with lemon zest and the remaining 1 tablespoon of herbs. Toss the salad greens, dried figs, and vinaigrette together. Divide evenly among four small salad bowls. Sprinkle each serving with the remaining cheese and serve.
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