Zesty chicken, zucchini, and orzo come together in one bright, flavorful main with easy cleanup.
# Ingredient List:
→ 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 and Flavorings
10 - 1 lemon, zested and juiced
11 - 1 teaspoon dried oregano
12 - 1/2 teaspoon crushed chili flakes (optional)
→ Finish and Garnish
13 - 2 tablespoons fresh parsley, chopped
14 - 1/4 cup grated Parmesan cheese (optional)
# Directions:
01 - Pat chicken breasts dry and season both sides evenly with salt and black pepper.
02 - Heat 1 tablespoon of olive oil in a large deep skillet or sauté pan over medium-high. Add chicken and sear each side for 3 to 4 minutes until golden but not cooked through. Transfer to a plate.
03 - Add remaining olive oil to the pan. Sauté chopped onion for 2 minutes, then add minced garlic and cook for 1 minute until fragrant.
04 - Stir in orzo pasta and toast 1 minute, stirring frequently.
05 - Incorporate sliced zucchini and cook for 2 minutes, stirring often.
06 - Pour in chicken broth, lemon zest, lemon juice, dried oregano, and chili flakes if using. Stir thoroughly, scraping browned bits from pan bottom.
07 - Nestle chicken breasts back into the pan. Bring to a gentle simmer. Cover and cook 12 to 15 minutes, or until orzo is al dente and the chicken registers 165°F internal temperature, stirring once or twice during cooking.
08 - Remove pan from heat. Let rested, uncovered, for 2 to 3 minutes to allow the sauce to thicken.
09 - Sprinkle chopped fresh parsley and grated Parmesan over the dish just before serving.
