Lemon-Rosemary Chicken and Orzo Skillet
3 Tbsp olive oil
1 1/4 lb chicken breasts, cut into 1-inch pieces
2 cloves garlic, thinly sliced
8 oz (1 1/2 c) orzo pasta
1 1/2 tsp chopped fresh rosemary
2 1/2 c no-salt-added chicken broth
1 medium zucchini, cut into 1/2-inch dice
1 heaping cup cherry tomatoes, halved
1/4 c fresh lemon juice
3/4 tsp salt
1/4 tsp freshly ground black pepper
1 Tbsp finely chopped fresh parsley
Heat 1 tablespoon of the oil in a large deep lidded skillet over medium-high heat. Add half the chicken and cook, stirring once or twice, until browned, 2 minutes total. Use a slotted spoon to transfer the chicken to a plate. Repeat with another tablespoon of oil and chicken, transferring the chicken to the plate once it has browned.
Add the remaining tablespoon of oil to the skillet, then add the garlic and cook, stirring for 30 seconds. Add the orzo and rosemary and cook, stirring until the orzo is well coated with the oil and lightly toasted, 1 to 2 minutes. Add the broth and bring to a boil, then reduce the heat to medium-low and cook, covered, for 5 minutes, until the orzo is about halfway cooked.
Stir in the zucchini and cook, covered, until it is just tender, about 3 minutes, then return the chicken and any accumulated juices to the skillet along with the tomatoes, lemon juice, salt and pepper. Cook for about 2 minutes or until the tomatoes soften and the chicken is cooked through. Serve sprinkled with the parsley.
from The Washington Post