Chicken With Goat Cheese Vinaigrette
Tender chicken and warm orzo are finished with a bright, creamy goat cheese vinaigrette made with parsley and crushed red pepper.
Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes
Ingredients
Ingredients
- 1/2 cup orzo or couscous uncooked
- 2 1/2 tablespoons olive oil divided
- 1/4 cup fresh flat-leaf parsley chopped
- 1/4 teaspoon crushed red pepper
- 2 ounces goat cheese crumbled
- 4 6-ounce boneless, skinless chicken breasts split horizontally
- 1/2 teaspoon kosher salt plus more for pasta
- 1/4 teaspoon black pepper plus more to taste
Instructions
Instructions
- Cook the orzo or couscous according to the package directions, then drain if needed and keep warm.
- In a small bowl, combine 1 1/2 tablespoons of the olive oil with the parsley and crushed red pepper. Fold in the goat cheese.
- Season the chicken with the salt and black pepper.
- Heat the remaining olive oil in a large skillet over medium-high heat. Cook the chicken in batches until cooked through, about 2 to 3 minutes per side.
- Serve the chicken with the warm orzo or couscous and spoon the goat cheese vinaigrette over the top.