Zesty chicken, zucchini, and orzo meet in one pan for an easy, flavorful Mediterranean-inspired main course.
# Components:
→ Meats
01 - 4 boneless, skinless chicken breasts
02 - Salt, to taste
03 - Black pepper, to taste
→ Vegetables
04 - 2 medium zucchini, sliced into half-moons
05 - 1 small yellow onion, finely chopped
06 - 3 garlic cloves, minced
→ Pantry
07 - 1 cup orzo pasta
08 - 2 tablespoons olive oil
09 - 2 cups low-sodium chicken broth
→ Citrus & Flavorings
10 - 1 lemon, zest and juice
11 - 1 teaspoon dried oregano
12 - 1/2 teaspoon chili flakes, optional
→ Finish & Garnish
13 - 2 tablespoons fresh parsley, chopped
14 - 1/4 cup grated Parmesan cheese, optional
# Directions:
01 - Generously season chicken breasts on both sides with salt and black pepper.
02 - Heat 1 tablespoon olive oil in a large deep skillet or sauté pan over medium-high heat. Sear chicken 3 to 4 minutes per side until golden brown, but not cooked through. Remove to a plate.
03 - Add remaining olive oil to the pan. Sauté onion for 2 minutes until translucent, then add minced garlic and cook for 1 additional minute.
04 - Stir in orzo pasta and toast, stirring constantly, for 1 minute until lightly golden.
05 - Add sliced zucchini and cook for 2 minutes, stirring frequently.
06 - Pour in chicken broth, lemon zest, lemon juice, dried oregano, and chili flakes if using. Stir well, scraping any browned bits from the pan.
07 - Nestle seared chicken breasts into the pan with the orzo mixture. Bring to a gentle simmer, cover, and cook for 12 to 15 minutes, stirring occasionally, until orzo is al dente and chicken reaches an internal temperature of 165°F (74°C).
08 - Remove skillet from heat. Let stand uncovered for 2 to 3 minutes to thicken slightly.
09 - Top with freshly chopped parsley and grated Parmesan before serving.
