Creamy Lemon-Pepper Orzo with Chicken and Fig Salad Recipe

Name: Creamy Lemon-Pepper Orzo with Chicken and Fig Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup plain fat-free Greek yogurt, at room temperature; 1 tablespoon extra-virgin olive oil; 1 large clove garlic, minced; Juice and zest of 1 lemon; Kosher salt and freshly ground black pepper; 3 boneless skinless chicken thighs; 1 cup whole wheat or other whole grain orzo; 1 cup frozen petite peas, thawed and patted dry; 4 ounces finely crumbled goat cheese, at room temperature; 4 tablespoons chopped fresh herbs, such as basil and tarragon; 6 cups prepared salad mix; 1 cup dried figs, halved; 2 tablespoons prepared balsamic vinaigrette

Servings: persons

1/4 cup plain fat-free Greek yogurt, at room temperature
1 tablespoon extra-virgin olive oil
1 large clove garlic, minced
Juice and zest of 1 lemon
Kosher salt and freshly ground black pepper
3 boneless skinless chicken thighs
1 cup whole wheat or other whole grain orzo
1 cup frozen petite peas, thawed and patted dry
4 ounces finely crumbled goat cheese, at room temperature
4 tablespoons chopped fresh herbs, such as basil and tarragon
6 cups prepared salad mix
1 cup dried figs, halved
2 tablespoons prepared balsamic vinaigrette

1
Whisk together the yogurt, 2 teaspoons of the oil, the garlic, lemon juice and 1/2 teaspoon each salt and pepper in a medium bowl until well combined.
2
Bring a pot of water to a boil and preheat an outdoor or indoor grill to medium heat.
3
Rub the chicken thighs with the remaining 1 teaspoon oil and sprinkle with 1/4 teaspoon salt and 1/2 teaspoon pepper.
4
Grill until nicely marked and cooked through, 10 to 12 minutes per side.
5
Transfer to a cutting board at let stand for at least 5 minutes.
6
Add the orzo to the boiling water and cook according to package directions for al dente, stirring in the peas the last minute of cooking.
7
Drain the orzo and peas, reserving 1 cup of the cooking liquid.
8
Stir the orzo and peas into the yogurt mixture, along with half of the goat cheese, 3 tablespoons of the herbs and at least three-quarters of the reserved cooking liquid, until well combined.
9
Evenly divide among four plates.
10
Thinly slice the chicken and arrange on top of the orzo.
11
Sprinkle with the lemon zest and the remaining 1 tablespoon fresh herbs.
12
Toss the salad greens, figs and vinaigrette together, divide evenly among four small salad plates.
13
Sprinkle each with some of the remaining goat cheese.
14
Serve.

384

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/4 cup plain fat-free Greek yogurt, at room temperature, 1 tablespoon extra-virgin olive oil, 1 large clove garlic, minced, Juice and zest of 1 lemon, and more.

Yes, Creamy Lemon-Pepper Orzo with Chicken and Fig Salad falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Creamy Lemon-Pepper Orzo with Chicken and Fig Salad

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