Creamy Lemon-Pepper Orzo with Grilled Chicken

• 1/4 cup plain fat free Greek yogurt, at room temp.
• 1 large clove garlic, minced
• 1 juice and zest of one lemon
• 3 boneless & skinless chicken thighs
• 1 cup whole wheat or other whole grain Orzo
• 1 cup frozen petite peas, thawed and patted dry
• 2 oz finely crumbled Goat cheese, at room temp.
• 4 tbsp chopped fresh herbs, such as basil and tarragon
• 2 tbsp extra virgin olive oil
• 1 kosher salt and freshly ground black pepper

1. whisk together the yogurt, 2 teasoons of the oil, garlic,lemon juice and 1/2 teaspoon salt and pepper in a medium bowl until well combined.
2. bring a pot of water to boil and preheat an outdoor or indoor grill to medium heat.
3. rub the chicken thighs with remaining oil and sprinkle with 1/2 teaspoon pepper and 1/4 teaspoon salt.
4. grill until nicely marked and cooked through, 10 to 12 min.
5. per side.
6. transfer to a cutting board and let stand for 5 min
7. add Orzo to boiling water and cook according to package directions for al dente, stirring the peas in the last min.
8. of cooking.
9. drain the Orzo and peas, reserving 1 cup of the cooking liquid.
10. stir the Orzo and peas into the yogurt mixture, along with the goat cheese, 3 tablespoons of fresh herbs and at least 3/4 cup of cooking liquid until wel combined.
11. transfer to a serving platter
12. thinly slich chicken and arrange on top of the Orzo, sprinkle with lemon zest and remaining fresh herbs and serve

greek yogurt, clove garlic, lemon, chicken thighs, whole wheat, frozen petite peas, goat cheese, fresh herbs, extra virgin olive oil, kosher salt

Taken from cookpad.com/us/recipes/335000-creamy-lemon-pepper-orzo-with-grilled-chicken (may not work)