Ingredients
- 6 ounces uncooked whole-wheat orzo (about 1 cup)
- 3 (8-oz.) boneless, skinless chicken breasts
- 1 1/4 teaspoons kosher salt, divided
- 1 teaspoon black pepper, divided
- 2 ears fresh corn, shucked
- 1 large zucchini, cut lengthwise into quarters
- 1 /2 cup olive oil
- 1 /4 cup fresh lime juice (from 2 limes)
- 1 tablespoon minced shallot
- 1 teaspoon Dijon mustard
- 1 /2 teaspoon honey
- 2 cups baby arugula
- 3 ounces goat cheese, crumbled (about 3/4 cup)
- Nutritional Information
- Calories 473
- Fat 25g
- Satfat 5g
- Unsatfat 18g
- Protein 34g
- Carbohydrate 28g
- Fiber 6g
- Sugars 4g
- Added sugars 0g
- Sodium 549mg
- Calcium 7% DV
- Potassium 14% DV
- How to Make It
- Step 1
- Cook orzo according to package directions, omitting salt and fat. Drain and rinse with cold water.
- Step 2
- Step 3
- Place corn and zucchini on oiled grates, and grill, uncovered, until crisp-tender, about 8 minutes, turning frequently to create grill marks on all sides. Cut kernels off corn, and coarsely chop zucchini.
- Step 4
Preparation
Step 1
Step 1
Cook orzo according to package directions, omitting salt and fat. Drain and rinse with cold water.
Step 2
Preheat grill to high (450°F to 550°F). Sprinkle chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place chicken on oiled grates. Grill, uncovered, until chicken is done, about 16 minutes, turning after 8 minutes. Let stand 5 minutes; cut into 1/2-inch-thick slices.
Step 3
Place corn and zucchini on oiled grates, and grill, uncovered, until crisp-tender, about 8 minutes, turning frequently to create grill marks on all sides. Cut kernels off corn, and coarsely chop zucchini.
Step 4
Whisk together oil, lime juice, shallot, mustard, honey, remaining 3/4 teaspoon salt, and remaining 3/4 teaspoon pepper in a large bowl. Add cooked orzo, corn kernels, chopped zucchini, and arugula; toss well to coat. Divide orzo mixture evenly among 6 plates. Arrange chicken slices over orzo mixture, and top with goat cheese.