Directions

1. Whisk together the yogurt, 2 teaspoons of the oil, garlic, lemon juice and 1/2 teaspoon each salt and pepper in a medium bowl until well combined.
2. Bring a pot of water to a boil and preheat an outdoor or indoor grill to medium heat. Cube and saute the chicken breast using the steaming method. Add 1/2 teaspoon pepper and 1/4 teaspoon salt. Transfer to a cutting board at let stand for at least 5 minutes.
3. Add the orzo to the boiling water and cook according to package directions for al dente.
4. Cook Peas in microwave for three minutes. Drain the orze and mix one cup of cooked orzo with peas, into the yogurt mixture, along with the goat cheese, 3 tablespoons of the fresh herbs, and chicken until well combined. Transfer to a platter.
5. Sprinkle with the lemon zest and the remaining 1 tablespoon fresh herbs and serve