Greek Grilled Lemon Chicken With Orzo
1 1/4 cups orzo pasta
3/4 cup peas
1 tablespoon lemon pepper
1/2 teaspoon salt
1 tablespoon chopped fresh dill
4 4 ounce chicken breasts, pounded to 1/4-inch thickness
1/4 cup nonfat plain yogurt
1/2 cup crumbled feta
1/2 teaspoon lemon zest
1 tablespoon lemon juice or to taste
2 tablespoons chopped parsley
Cook the orzo according to package directions. In the last 2 minutes of cooking, add the peas. Drain. Toss with the olive oil and let cool slightly.
Combine the lemon pepper, salt and dill in a small bowl. Rub the mixture evenly over the chicken.
Coat the grill or grill pan with cooking spray and heat. Add the chicken and cook about 5 to 6 minutes on each side, or until cooked through to an internal temperature of 160 degrees.
Toss the orzo with the feta, lemon zest, lemon juice and parsley and serve with the chicken. Makes 4 servings.
Calories 197, Fat 5 g, Carbs 38 g, Sodium 982 mg, Fiber 4 g.
- AJ
