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Grilled Lemon-Oregano Chicken Thighs with Zucchini Orzo

Prep: 15 minutes plus marinating
Grill: 8 minutes • Serves: 4

1.In small bowl, whisk yogurt, 2 tablespoons each lemon juice and oil, and oregano. Place chicken in large zip-top plastic bag; pour yogurt mixture over chicken. Seal bag, pressing out excess air; massage chicken in bag to coat. Refrigerate chicken mixture at least 4 or up to 8 hours.

2.Prepare outdoor grill for direct grilling over medium-high heat. Prepare orzo as label directs; drain. Makes about 2 cups orzo.

3.Brush both sides of zucchini with 1/2 tablespoon oil. Remove chicken from marinade; discard marinade. Sprinkle both sides of chicken with 1/2 teaspoon each salt and pepper. Place zucchini and chicken on hot grill rack; cover and cook 8 minutes or until grill marks appear on zucchini and internal temperature of chicken reaches 165°, turning once. Transfer zucchini and chicken to cutting board; coarsely chop zucchini.

4.In large bowl, stir olives, cheese, onion, orzo, zucchini, and remaining 2 tablespoons lemon juice, 1 tablespoon oil, and 1/4 teaspoon each salt and pepper. Makes about 4 cups zucchini orzo.

5.Serve chicken over zucchini orzo sprinkled with oregano, if desired.

Approximate nutritional values per serving (1 chicken thigh, 1 cup zucchini orzo):
379 Calories, 24g Fat (5g Saturated), 117mg Cholesterol, 906mg Sodium,
15g Carbohydrates, 1g Fiber, 4g Sugars, 0g Added Sugars, 26g Protein