Orzo with Chicken and Lemon

The juice of one lemon
2 large chicken breast, butterflied
1 ½ cup uncooked orzo
½ cup yogurt
¼ cup Parmesan cheese
1 clove garlic, minced
1 Tablespoon olive oil
½ teaspoon salt
Zest of one half lemon
½ pint grape tomatoes cut in half
5-8 basil leaves, chiffonade

Since you are going to use both the juice and the zest of a lemon, zest your lemon with a zester and set aside - you'll use the zest of one half lemon.
In a small bowl, squeeze the lemon juice over the chicken and sprinkle with ¼ teaspoon salt. Let it sit for about twenty minutes. Heat a grill to medium high-heat (or a grill pan)
Cook chicken until just done (about 3 minutes each side) remove from grill to a plate, cover with foil and set aside.
Bring a pan of water to a boil and cook Orzo according to package directions.
Meanwhile, in a medium sized bowl, mix together yogurt, Parmesan, garlic, olive oil salt and lemon zest.
When the Orzo is cooked, drain and put in a large bowl – add the sour cream mixture, tomatoes and basil.
Cut the chicken breasts into strips and place on top of the orzo!


Serving Size: 4

Number of Servings: 4

Recipe submitted by SparkPeople user VAL_LYNNE.