Monday, June 03, 2013

Herb Grilled Chicken with Creamy Broccoli Orzo

I recently bought broccoli crowns that I ended up not cooking, so when Tara posted this recipe for Herb Grilled Chicken with Creamy Broccoli Orzo it sounded like a great way to use them up. It was also perfect because I've had half a box of orzo lurking in my pantry forever.


As I was reading over the recipe I realized two things - (1) a full pound of orzo would make way too many leftovers and (2) there's no mention of cooking the broccoli before adding it to the orzo so I decided to cook it with the tomatoes before tossing everything together.

The result was amazing. This was a great dish, light from the substitution of Greek yogurt for heavy cream and bright, fresh flavors. I don't know why I don't cook with orzo more often. Baby Girl absolutely loved this, practically shoveling the orzo and chicken into her mouth. A winner all around.

Herb Grilled Chicken with Creamy Broccoli Orzo
As seen on Smells Like Home

8 oz orzo (rice-shaped pasta)
Extra-virgin olive oil
1 1/2 lbs boneless skinless chicken breasts, cut in half lengthwise
2 teaspoons herbes de Provence
Kosher salt and freshly ground black pepper
2 tablespoon extra-virgin olive oil
1 large shallot, finely chopped
2 cloves garlic, minced
1/2 cup low-sodium chicken broth
1 (14.5 oz) can diced tomatoes, undrained
2 cups fresh broccoli florets
6 oz plain fat-free or low-fat Greek yogurt
1/4 cup heavy cream
3/4 cup freshly grated Parmesan plus extra for sprinkling
Kosher salt and freshly ground black pepper

Cook orzo according to package directions. Drain and set aside.

Drizzle the olive oil over the chicken and season with herbes de Provence, salt and pepper; set aside.

Heat a grill or grill pan over medium-high heat.

While the grill heats and right after you drop the orzo in the water, heat the 2 tablespoons of oil in a heavy large skillet over medium heat. Add the shallot and garlic, and saute until tender and fragrant, about 1 1/2 minutes. Add the broth and tomatoes and scrape any bits off the bottom of the pan. Simmer the tomatoes for 2 minutes, then add the broccoli. Cook until broccoli is tender, about 8-10 minutes, stirring occasionally.

Start grilling the chicken while the broccoli cooks, turning after 4-5 minutes and grilling for another 3-4 minutes. Remove the chicken from the grill and allow to rest for 5 minutes, then cut into slices.

Stir the yogurt and cream into the tomato and broccoli mixture. Add the drained orzo and toss to coat. Remove the skillet from the heat. Add the Parmesan and toss until the sauce coats the pasta thickly. Season the orzo with salt and pepper to taste. Sprinkle on extra Parmesan, if desired. Serve with the grilled chicken.
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1 comment:

  1. Yum. I've got my gears turning a little about converting this to a one-pot dish to serve over rice (or, obviously, orzo). Might have to give it a shot. These flavors are so us but I know we would both prefer a one-pot style.


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