Tender chicken, zucchini, and orzo simmered in lemon for a bright, flavorful one-pan main.
# 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 cloves garlic, 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 - Season chicken breasts thoroughly on both sides with salt and black pepper.
02 - In a large deep skillet or sauté pan, heat 1 tablespoon olive oil over medium-high heat. Sear chicken breasts for 3 to 4 minutes per side until golden brown. Remove the chicken and set aside on a plate.
03 - Add remaining olive oil to the same pan. Sauté chopped yellow onion for 2 minutes. Stir in minced garlic and cook 1 additional minute until fragrant.
04 - Add orzo to the pan, stirring frequently, and toast for 1 minute to develop flavor.
05 - Stir in 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, scraping any browned bits from the bottom of the pan.
07 - Nestle browned chicken breasts into the orzo mixture. Bring to a gentle simmer, cover, and cook for 12 to 15 minutes, or until orzo is al dente and chicken is fully cooked (internal temperature of 165°F). Stir once or twice during cooking.
08 - Remove pan from heat and let rest, uncovered, for 2 to 3 minutes to allow the mixture to thicken.
09 - Sprinkle the dish with fresh chopped parsley and grated Parmesan cheese before serving.
