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1. Cook orzo according to package directions
omitting salt and fat. Drain and rinse with
cold water. 2. Sprinkle chicken with 1/2 t.
salt and 1/4 t. pepper. Grill, uncovered, until
chicken is done, aout 16 minutes. Let stand 5
minutes and cut into 1/2 inch thick slices.
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3. Place corn an zucchini on oiled grates and
grill, uncovered, until crisp-tender, about 8
minutes, turning frequently. Cut kernels off
corn and coarsely chop zucchini. 4. Whisk
together oil, lime juice, shallot, mustard,
honey, remaining salt and pepper in large bowl.
Add cooked orzo, corn, zucchini and arugula;
toss well to coat. Divide orzo mixture evenly
among plates. Arrange chicken on top and
sprinkle with goat cheese.
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