Creamy lemon orzo pasta with roasted chicken and fig salad

Ingredients:

• 1/4 cup plain nonfat Greek yogurt, room temperature
• 1 tbsp. l. olive oil
• 1 large clove of garlic, minced
• Zest and juice of 1 lemon
• 3 skinless, boneless chicken thighs
• 1 cup whole-wheat orzo pasta
• 1 cup frozen peas, thawed and drained
• 120 g finely crumbled goat cheese, room temperature
• 4 tbsp. l. chopped herbs, such as tarragon and basil
• 6 cups mixed salad greens
• 1 cup dried figs, halved
• 2 tablespoons prepared balsamic vinaigrette

Preparation:

1. In a medium bowl, combine yogurt, garlic, lemon juice, 2 teaspoons olive oil, and 1/2 teaspoon each salt and black pepper.
2. Bring a saucepan of water to a boil and heat an outdoor or electric grill to medium heat.
3. Rub the chicken thighs with the remaining 1 teaspoon olive oil, 1/4 teaspoon salt, and 1/2 teaspoon black pepper. Grill until cooked through and crispy grill marks appear, 10-12 minutes per side. Transfer to a cutting board and let rest for at least 5 minutes.
4. Add the orzo pasta to boiling water and cook according to package directions until al dente, stirring in the peas one minute before the end. Drain, reserving 1 cup of the cooking liquid. Stir the pasta and peas into the yogurt mixture along with half the goat cheese, 3 tablespoons of herbs, and at least 3/4 cup of the cooking liquid. Divide evenly among 4 plates.
5. Thinly slice the chicken and arrange it on top of the pasta. Sprinkle with lemon zest and the remaining 1 tablespoon of herbs. Toss the salad greens, dried figs, and vinaigrette together. Divide evenly among four small salad bowls. Sprinkle each serving with the remaining cheese and serve.