Lunch recipe · from the recipe book

Lemon Pepper Chicken Thigh Skewers with Orzo-Style Pasta

Name: Lemon Pepper Chicken Thigh Skewers with Orzo-Style Pasta
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 10 min
Yield: 4 servings
Ingredients: 1½ lb (680 g) Chicken thighs, boneless skinless, cut into 1 1/2-inch pieces; 2 medium (400 g) Zucchini, cut into 3/4-inch half-moons; 2 medium (220 g) Yellow onion, cut into 1-inch wedges; ¼ cup (60 g) Lemon juice; 1 tbsp (6 g) Lemon zest; 2 tbsp (30 g) Olive oil; 1¾ tsp (4 g) Black pepper, coarsely ground; 3 cloves (9 g) Garlic, minced; 2 tsp (2 g) Dried oregano; ¾ tsp (5 g) Salt; 8½ oz (240 g) Pasta, dry, small shape such as orzo; 12⅔ cups (3,000 g) Water; 1 container (6 oz, 170 g) Plain Greek yogurt, nonfat; ⅓ cup crumbled (60 g) Feta cheese, crumbled; ⅓ cup chopped (20 g) Fresh parsley, chopped

Juicy, charred chicken thighs and tender zucchini and onion with bright lemon, cracked pepper and a garlicky feta-yogurt sauce over herby pasta.

Grill
1 hr 10 min · 40 min hands-on
Serves 4

46–60 g carbs
Protein 30 g+

Ingredients

1½ lb680 gChicken thighs, boneless skinlesscut into 1 1/2-inch pieces
2 medium400 gZucchinicut into 3/4-inch half-moons
2 medium220 gYellow onioncut into 1-inch wedges
¼ cup60 gLemon juice
1 tbsp6 gLemon zest
2 tbsp30 gOlive oil
1¾ tsp4 gBlack peppercoarsely ground
3 cloves9 gGarlicminced
2 tsp2 gDried oregano
¾ tsp5 gSalt
8½ oz240 gPasta, drysmall shape such as orzo
12⅔ cups3,000 gWater
1 container (6 oz)170 gPlain Greek yogurt, nonfat
⅓ cup crumbled60 gFeta cheesecrumbled
⅓ cup chopped20 gFresh parsleychopped

Steps

If using wooden skewers, soak 8 of them in water for 30 minutes.
Make the marinade: whisk the lemon zest, half the lemon juice, two-thirds of the olive oil, the black pepper, two-thirds of the garlic, the oregano and 3 g of the salt.
Toss the chicken thigh in the marinade and let it sit 20 minutes while you prepare the rest.
Brush the zucchini and onion with the remaining olive oil.
Make the sauce: stir the Greek yogurt, feta, the remaining garlic and a quarter of the lemon juice; chill until serving.
Bring the water to a boil with the remaining salt, cook the pasta until tender, drain and toss with the remaining lemon juice and half the parsley.
Preheat the grill to medium-high, about 425°F (220°C), and oil the grates.
Thread the chicken thigh, zucchini and onion alternately onto the skewers.
Grill 10 to 12 minutes, turning every few minutes, until charred and the chicken reaches 165°F (74°C).
Serve the skewers over the pasta with the feta-yogurt sauce and the remaining parsley.

Contains: Milk, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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Lemon Pepper Chicken Thigh Skewers with Orzo-Style Pasta

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