Lemon Pepper Orzo with Chicken & Goat Cheese
Instant Pot recipe that is super easy & delicious. Healthy, kid friendly, & great for new cooks or seasoned pros.
Equipment
- Instant Pot or Electric Pressure Cooker
Ingredients
- 1-2 T Olive Oil
- 1.5 lb Chicken Breast boneless/skinless*
- Salt & Pepper to taste
- 1 lb Orzo whole wheat if available
- 2 c Chicken Broth low sodium (or vegetable broth)
- 2 c Peas thawed from frozen
- 1/2 t Garlic Powder
- 1/4 t Salt
- 2-3 T Fresh Basil
- 1.5 t Tarragon dried
- 4 oz Goat Cheese log
Sauce
- 1/2 c Plain Greek Yogurt full fat, room temperature
- 1/4 t Garlic Powder
- 1 Lemon zest & juice*
- 1.5 T Olive Oil
- 3/4 t Salt
- 3/4-1 t Black Pepper
Instructions
Prep - do this BEFORE you start cooking:
- Take the Greek yogurt out of the fridge to warm up to room temp. Take the peas out of the freezer to thaw.
Cook chicken & orzo:
- Turn the Instant Pot (IP) on Saute mode. Add 1-2 tablespoons of olive oil. While it heats up, pat the chicken dry with paper towel & generously season with salt & pepper on both sides. Once the olive oil is hot, add the chicken to the pot to sear for 3 minutes per side. Remove chicken, set aside, & turn IP off.
- Add the broth, garlic powder, & 1/4 t salt to the IP. Using a wooden spoon, scrape up any brown bits from the bottom. Add the orzo to the broth & stir. Place the chicken on top of the orzo. Close & seal the lid on the IP. Cook on manual mode for 4 minutes. Turn off 'keep warm' if it is on.
While the IP pressurizes & cooks, you have time to mix the sauce & chop the basil:
- First, reserve 1 teaspoon of lemon zest for garnish (optional). Before cutting the lemon in half to squeeze, roll it between your hand & the counter for 30 seconds to loosen the fibers. Then, add all of the sauce ingredients to a medium bowl & whisk until well combined.
- To chop the basil: lay the leaves flat on top of each other in a stack & roll them up like a cigar. Then slice into thin ribbons. Reserve some chopped basil for garnish (optional).
Combine & serve:
- Once the IP has finished it's 4 minute cook, immediately release the pressure & take the lid off once the pin has dropped. Remove the chicken & set it on a cutting board to rest for 5 minutes. Add the peas to the IP & replace the lid for 5 minutes to cook the peas. Make sure the IP is off. Slice or dice the chicken after it has rested.
- Add the sauce to the IP along with the basil, 3 ounces of goat cheese (break it into chunks with a fork or knife), & dried tarragon. Mix it together with the orzo & peas until the goat cheese has all melted.
- Transfer the orzo to a serving platter or dinner plates & top with the chicken. Add lemon zest, goat cheese crumbles, & chopped basil for garnish.
- Enjoy!
Notes
- Chicken Breast: make sure the individual pieces are about the same thickness. If one is much thicker than another, cut the breast in half (butterfly) so they will be finished cooking at the same time.
- When juicing a lemon or lime, always roll the fruit between your hand & the counter for 30 seconds to loosen the fibers. This will easily release more juice.
- Here is the Instant Pot I have & use.
- Recipe inspired by Food Network.