Lemon Orzo Garden Chicken

One pot orzo and chicken with zucchini, cherry tomatoes, garlic, parsley and basil fresh from the garden. Or you can pick them up at the store 😊 

Ingredients:

1 lb boneless, skinless chicken thighs, cut in 1 1/2" pieces

1 tsp smoked paprika

salt and pepper to taste

3 tbsps olive oil, divided

1 1/2 cups cherry tomatoes

2/3 cup diced zucchini

2 tbsp butter

1/4 cup red onion, diced

4 tsps minced garlic

1 1/2 cups orzo

2 1/2 cups chicken broth

1 1/2 tbsps cornstarch

zest and juice of 1 lemon

1/2 tsp dry thyme

salt and pepper to taste

2 tbsps fresh chopped parsley

1/2 cup crumbled feta

2 tbsps fresh chopped basil 

First, pat the chicken dry then cut in cubes and season with smoked paprika, salt and pepper. Heat 2 tbsps olive oil to medium high heat and cook the chicken 6-8 minutes or until no pink remains. Remove to a plate. Add 1 tbsp olive oil to the same pan along with the cherry tomatoes. Reduce heat to medium and cook 8-10 minutes. Deglaze with about 2 tbsps of the chicken broth then remove to the same plate as the chicken. Add the butter to the pan and cook the onion for 3-4 minutes. Then add the garlic, zucchini and orzo for 2 minutes, stirring to coat with pan juices. Whisk the broth and cornstarch together and add to the pan along with the lemon zest and juice, thyme, salt, pepper and fresh parsley.  Return the cherry tomatoes and chicken to the pan. Cover and reduce heat to a simmer for 8-10 minutes, stirring occasionally to make sure the orzo doesn't stick. Serve topped with fresh chopped basil and crumbled feta. Serves 6

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