Recipe from here.
Ingredients
- The juice of one lemon
- 1 large chicken breast, butterflied
- 1 ½ cup uncooked orzo
- ½ cup low-fat sour cream
- 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 basil leaves
Directions
- 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 sour cream, 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!
