Grilled Chicken with Creamy Lemon Goat Cheese Orzo

This tangy orzo is super creamy, thanks to the Greek yogurt and goat cheese. When paired with flavorful grilled chicken and fresh herbs, it's perfect for a healthy spring dinner!

If you love goat cheese, you will love this dish! Goat cheese is creamy, tangy, relatively low calorie and perfect paired with orzo pasta. A little goes a long way; those 2 ounces provide a ton of flavor!

We loved this dinner, especially since it was easy and weeknight friendly. However, if you aren't a fan of tangy food (or goat cheese) you may not love it. For the rest of us, it's the perfect weeknight dinner!

Grilled Chicken with Creamy Lemon Goat Cheese Orzo

1/4 cup plain Greek yogurt, room temp

1 tablespoon olive oil, divided

1 large garlic clove, minced

1 tablespoon fresh lemon juice + zest of 1 lemon

1 cup orzo

1 lb boneless/skinless chicken breasts

2 ounces finely crumbled goat cheese, room temp

4 tablespoons chopped fresh herbs, such as basil and thyme

salt and freshly ground pepper

Bring a large pot of water to a boil and preheat a grill to medium heat.

In a medium bowl, whisk together the yogurt, 2 teaspoons oil, garlic, lemon juice, and 1/2 teaspoon each salt and pepper. Set aside.

Add the orzo to the boiling water and cook according to package directions for al dente. Drain, reserving 1 cup of the cooking water. 

Rub the chicken with 1 teaspoon oil and sprinkle with salt and pepper. Grill until well marked and cooked through, about 10-12 minutes a side. Transfer to a cutting board and let rest.

Meanwhile, stir the drained orzo into the reserved yogurt mixture along with the goat cheese, 3 tablespoons of fresh herbs, and at least 3/4 cup pasta water until well combined. Add more pasta water if needed to achieve preferred creaminess. Transfer the orzo to a serving platter.

Thinly slice the chicken and arrange on top of the orzo. Sprinkle with lemon zest and remaining 1 tablespoons herbs. 

Source: adapted from Food Network