Creamy Lemon-Pepper Orzo with Grilled Chicken

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I made it exactly according to directions, except I forgot to add some of the cooking water. Had I done that I know it would have been creamier. It was hands-down delish.

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I wasn't thrilled with this. The recipe itself isn't bad, but my lemon was quite big and juicy, so the sauce was incredibly acidic and lemony. I actually love lemon, so I didn't mind too much, but my husband couldn't eat it. I used feta instead of goat cheese since I had it on hand. I wasn't crazy about the use of greek yogurt as a sauce. I love greek yogurt, but perhaps a mix of yogurt and low fat sour cream or a touch of cream cheese would have worked better here. Once I added the pasta water, it was too loose and so I had to add more (ie acidic yogurt. This won't be a repeat.

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I thought this recipe deserved a review by someone who actually made the recipe according to the instructions, without any prequalifiers about not liking goat cheese, or tangy things...etc. LOL It was delicious and very fresh tasting! It does require a bit of prep work, and I recommend having everything chopped, zested and juiced, etc before beginning to cook. I will make them with chicken breasts next time, simply because I always have them on hand and my family prefers them. Delicious, and will become part of our regular menu rotation!

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this sounded wonderful ........... tasted horrible! between the tangy yogurt, sour lemon.. then adding tangy goat cheese????? horrible! and I wasted about 5.00 worth of goat cheese on it! I was feeding 3 men and me and tripled it. I won't be making this again!

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This was delicious and different addition to my rotation. I loved that it was fast. You can throw together the pasta while the chicken is grilling. I didn't have any fresh herbs on hand, so I didn't add any. I also omitted the lemon zest by mistake, but it was still great. I didn't think it was too tangy. Although I did use the Fage 2% Greek Yogurt. Not sure how it would have tasted with another brand. I thought the portions were small, but I was full after I ate it. So I guess it's just right!

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I used chicken breasts rather than thighs and fried them in a "Sauté Express" lemon pepper seasoning. I liked the orzo but I discovered I really do not like goat cheese. The orzo was too tangy at all but I also left out the lemon zest. All in not bad but not outstanding and I probably will not make it again. I do like the suggestions from mrssimptom though!!

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I could not wait to try this but had few of the ingredients on hand - - no yogurt, goat cheese, thighs, basil, or tarragon. I substituted low-fat sour cream and cream cheese, chicken breast, rosemary, and thyme. I cannot imagine the real-deal being any better! Not sure if this qualifies as a review of THIS recipe but thank you Grandma for teaching me how to make a recipe my own - - I miss you!

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This recipe has the golden combination of being fast, delicious, healthy, and not terribly expensive to make. Like the previous reviewer, I'm a little put off by really tangy sauces so I made a couple of alterations to suit my taste. I used 2% greek yogurt, rather than fat free (I love Fage 2%. I also used only used about 2/3 of a large lemon (rather than the full lemon, of this I squirted a little over the chicken while it was cooking rather than putting all of the juice into the sauce. I cut out the lemon zest entirely. Finally, I added about 1/2 a tsp of cumin to the seasoning on the chicken.

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I made this last night for dinner and I was very pleased! I'll admit - it did take a bit to get used to the tanginess of the sauce, but I loved how light the dish was. I couldn't find the whole wheat orzo, so I opted for the tri-color orzo. My fiance and I also raved about how much we enjoyed the chicken thighs in this recipe. I don't normally cook with them, so it was fun to try a different cut of chicken.