Boneless and skinless chicken thighs are fried on the street or home grill so that they remain appetizing marks from grills, then cut and served with a cream pasta garnish. She gets this texture thanks to a spicy yogurt sauce and goat cheese, which melts on pasta and literally envelops her. For cooking, it is better to use a small orzo paste size with rice grain. Green peas will give it more texture, and lemon zest and aromatic greens will enrich with a bright taste. value of one serving: (total 4) Calories 3one 7, total fat 9.5 g., saturated fats, proteins 21 g, carbohydrates 37 g, fiber, cholesterol mg., sodium mg., sugar g. Share with friends: 
Time: 55 minutes Difficulty: easy Servings: 4 Used in recipes volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1/4 Art. plain non-fat greek room yogurt temperature
- 1 large clove of garlic, minced
- Zest and juice of 1 lemon
- 3 tsp olive oil
- 3 boneless skinless chicken thighs
- 1 tbsp. orzo whole grain pasta
- 1 tbsp. frozen peas, thaw and dry
- 60 gr finely chopped goat cheese, room temperature
- 4 tbsp. l chopped greens like tarragon and basil
Recipes with similar ingredients: yogurt, garlic, lemon, chicken hips, orzo paste, peas, goat cheese, tarragon, basil
Recipe preparation:
- In a saucepan, bring the water to a boil, heat the grill to moderate heat or a frying pan over medium heat.
- In a medium-sized bowl, mix yogurt, garlic, lemon juice, 2 tsp olive oil and 0.5 tsp. salt and black pepper.
- 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 good 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. Stir in the pasta and peas in the yogurt mixture with goat cheese, 3 Art. l greens and a minimum of 3/4 tbsp. cooking liquid. Shift to serving dish.
- Thinly chop the chicken and spread on top of the paste. Sprinkle with zest lemon and the remaining 1 tbsp. l greens.
