Creamy Orzo with Grilled Chicken

I love making pasta but am so bored of my usual pasta sauces. I found this healthier version of a creamy sauce and loved it. You don't even need to cook the sauce!

Ingredients:

1/4 cup plain fat-free Greek yogurt, at room temperature

1 tbsp 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

2 ounces finely crumbled goat cheese, at room temperature

4 tablespoons chopped fresh herbs, such as basil, thyme, chives and/or tarragon

Directions:

1. Bring a pot of water to a boil and preheat an outdoor or indoor grill to medium heat. Rub the chicken thighs with 1 teaspoon oil and sprinkle with 1/2 teaspoon pepper and 1/4 teaspoon salt.

2. Grill chicken until nicely marked and cooked through, 10 to 12 minutes per side. Transfer to a cutting board at let stand for at least 5 minutes.

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

4. While the pasta cooks, whisk together the yogurt, 2 teaspoons of the oil, garlic, lemon juice and 1/2 teaspoon each salt and pepper in a medium bowl until well combined.

5. Stir the orzo into the yogurt mixture, along with the goat cheese, 3 tablespoons of the fresh herbs and at least 3/4 cup of the cooking liquid, until well combined. Transfer to a platter.

6. Thinly slice the chicken and arrange on top of the orzo. Sprinkle with the lemon zest and the remaining 1 tablespoon fresh herbs and serve.