Bright flavors unfold with chicken, zucchini, orzo, and lemon sauce, all cooked together in a single pan.
# What You Need:
→ Meats
01 - 4 boneless, skinless chicken breasts
02 - Salt, to taste
03 - Freshly ground 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, zested and juiced
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 - Pat chicken breasts dry and generously season both sides with salt and freshly ground black pepper.
02 - Heat 1 tablespoon olive oil in a large deep skillet or sauté pan over medium-high heat. Arrange chicken breasts in the pan and sear for 3 to 4 minutes per side until golden. Remove chicken to a plate; do not cook through.
03 - Add remaining olive oil to the pan. Sauté chopped onion for 2 minutes. Add minced garlic and cook for 1 minute longer, stirring frequently.
04 - Add orzo pasta to the pan and cook, stirring, for 1 minute until lightly toasted.
05 - Add the sliced zucchini and cook for 2 minutes, stirring often to combine.
06 - Pour in chicken broth, lemon zest, lemon juice, dried oregano, and chili flakes if using. Stir well to deglaze the pan and scrape up any browned bits.
07 - Nestle seared chicken breasts back into the pan with the orzo mixture. Bring to a gentle simmer. Cover and cook for 12 to 15 minutes, stirring once or twice, until orzo is al dente and chicken reaches an internal temperature of 165°F.
08 - Remove pan from heat. Let stand, uncovered, for 2 to 3 minutes for the mixture to thicken slightly.
09 - Sprinkle with chopped fresh parsley and grated Parmesan cheese before serving, if desired.
