# What You’ll Need:
→ Meats
01 - 2 boneless, skinless chicken breasts (approximately 14 oz), cut into 1-inch pieces
→ Vegetables
02 - 1 cup frozen green peas, thawed
03 - 1 medium yellow onion, finely chopped
04 - 2 cloves garlic, minced
05 - Zest and juice of 1 large lemon
06 - 2 tablespoons fresh parsley, chopped
→ Grains & Pasta
07 - 1 1/2 cups orzo pasta, uncooked
→ Dairy
08 - 1/3 cup grated Parmesan cheese
09 - 2 tablespoons unsalted butter
→ Liquids
10 - 3 cups low-sodium chicken broth
→ Oils & Seasonings
11 - 2 tablespoons olive oil
12 - 1/2 teaspoon dried oregano
13 - 1/2 teaspoon salt, or to taste
14 - 1/4 teaspoon freshly ground black pepper
# Directions:
01 - Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add chicken pieces and season with salt, pepper, and oregano. Sauté for 4 to 5 minutes until golden and just cooked through. Remove chicken to a plate and set aside.
02 - In the same pot, add butter and onion. Sauté for 3 minutes until translucent. Add garlic and cook for 1 minute further.
03 - Stir in orzo and toast for 1 to 2 minutes, stirring constantly to prevent sticking.
04 - Add chicken broth and bring to a gentle boil. Reduce heat to simmer, cover, and cook for 7 to 8 minutes, stirring occasionally.
05 - Return the chicken to the pot along with peas, lemon zest, and juice. Stir well and cook uncovered for 4 to 5 minutes, or until orzo is al dente and most liquid is absorbed.
06 - Remove from heat. Stir in Parmesan and parsley. Adjust seasoning as needed. Serve warm, garnished with additional lemon zest or Parmesan if desired.
