Tomatoes were sort of a bust this year…we had a culprit nabbing them and the latest ones aren’t getting ripe. Herbs on the other hand…are going like GANG-BUSTERS. I wanted to highlight a few so they became part of my marinade. We grilled the chicken and I served it over some pretty basic orzo…like butter/tomatoes/basil/salt & pepper. The babe loved both the “chick-ken” and was thrilled to have his own bowl of orzo. It kind of was all over him, but Orzo-man was worth it.
I kept the yogurt-ness going with a tzatiki-like sauce to go with it. I don’t have any dill and I wasn’t about to buy more fresh herbs right now so I improvised with mint & oregano. Yay for all. the. herbs. Let’s count ‘em: basil, oregano, mint, & lemon thyme.
6 oz plain Greek yogurt
2 tablespoons Greek or Italian Dressing
2 tablespoons milk
2 tablespoons each: oregano & thyme
5-6 boneless, skinless chicken thighs
1 tablespoon each: mint & basil
1 teaspoon lemon juice
1 teaspoon garlic
1/4 cucumber, with the seeds removed, diced or shredded
1/2 pound of orzo
1 tomato, chopped
1 teaspoon butter
Mix together the 3/4 of the yogurt, milk, oregano, thyme, and add the chicken to marinade for at least 30 minutes. Mine marinated for ~2.5 hours.
Meanwhile, mix together the cucumber, yogurt, mint, oregano, lemon juice, and garlic. Then refrigerate until serving.
Grill the chicken until cooked through.
While the chicken is cooking, boil water for the orzo and cook according to the package (probably 8-10 minutes).
Toss together the orzo, butter, tomato and once it cools a bit, add the basil.
Serve the chicken over a bed of orzo, topped with the cucumber yogurt sauce.