Creamy Lemon-Pepper Orzo with Grilled Chicken Serving Size - 4 Prepared By - DnD Recipe Rating * * * * *
			1/4 cup fat-free plain Greek yogurt, at room temperature 1 large clove garlic, minced Zest and juice of 1 lemon 3 teaspoons extra-virgin olive oil Kosher salt and freshly ground black pepper 3 chicken breast 1 cup orzo 2 ounces finely crumbled goat cheese, at room temperature 4 tablespoons chopped fresh herbs, such as basil and tarragon
			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 in a medium bowl until well combined. Rub the chicken breast with the remaining 1 teaspoon oil and sprinkle with 1/4 teaspoon salt and 1/2 teaspoon pepper. Grill until nicely marked and cooked through. 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, reserving 1 cup of the cooking liquid. Stir the orzo 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.