If you like risotto but want to cook something faster and less complex, this orzo paste is what you need. She looks resembles rice grains and is prepared so that as a result acquires an amazing creamy-velvety risotto texture without excess calories, because instead of cream and fat cheese is covered light yogurt sauce with a little tender goat cheese. Sweet green peas, lemon, fragrant tarragon and basil will fill the pasta with freshness. Serve it with fried chicken and healthy salad of greens, dried figs and goat cheese under tart vinaigrette dressing that blends perfectly with the sweetness of dried fruits. Nutritional value of one serving: (total 4) Calories 430, total fats 15 g., Saturated fats g., Proteins 25 g., carbohydrates 54 g., fiber g., cholesterol mg., sodium mg., sugar g. Share with friends: 
Time: 1 hour. 15 minutes. Difficulty: easy Servings: 4 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1/4 Art. plain non-fat Greek yogurt, room temperature
- 1 tbsp. l olive oil
- 1 large clove of garlic, minced
- Zest and juice of 1 lemon
- 3 boneless skinless chicken thighs
- 1 tbsp. orzo whole grain pasta
- 1 tbsp. frozen peas, thaw and dry
- 120 gr. finely chopped goat cheese, room temperature
- 4 tbsp. l chopped greens like tarragon and basil
- 6 tbsp. mix of salad greens
- 1 tbsp. dried figs cut in half
- 2 tbsp. l finished balsamic vinaigrette dressing
Recipes with similar ingredients: yogurt, garlic, lemon, chicken thighs, orzo paste, peas, goat cheese, tarragon, basil, salad leaf, fig
Recipe preparation:
- In a medium-sized bowl, mix yogurt, garlic, lemon juice, 2 tsp olive oil and 0.5 tsp. salt and black pepper.
- In a saucepan, bring the water to a boil, heat the street or electric grill to moderate heat.
- Rub the chicken thighs with the remaining 1 tsp. olive oil 1/4 tsp salt and 0.5 tsp black pepper. Fry until fully cooked and clear marks from the grill, 10-12 minutes on each side. Put on a cutting board and let rest at least 5 minutes.
- Pour orzo paste into boiling water and boil in accordance with recommendation on the packaging to al dente by stirring the polka dots for a minute until ready. Drain the liquid, pouring separately 1 tbsp. Mix the pasta and peas in a yogurt mixture with half goat cheese, 3 tbsp. l greens and a minimum of 3/4 tbsp. cooking liquid. Arrange evenly on 4 plates.
- Thinly chop the chicken and spread on top of the paste. Sprinkle with zest lemon and the remaining 1 tbsp. l greens. Mix salad dressing together greens, dried figs and vinaigrette dressing. Spread evenly four small plates for salad. Sprinkle each serving with the remaining cheese and serve.
