Herbed Chicken & Creamy Lemon Orzo

Ingredients

• 4 oz Orzo Pasta
• 1 Zucchini
• 2 tbsp Cream Cheese
• 1 Chicken Stock Concentrate
• 1 Lemon
• ½ tbsp Italian Seasoning
• 12 oz Chicken Cutlets
• ¼ oz Parsley
• 1 tsp Garlic Powder
• 1 Green Olives
• Salt
• 3 tsp Olive Oil
• Black Pepper

Steps

1. 1Mark step 1 done

   Bring a medium pot of salted water to a boil. Wash and dry produce. Trim zucchini, then grate on the largest holes of a box grater. Zest and quarter lemon. Roughly chop olives. Roughly chop parsley.

2. 2Mark step 2 done

   Once water is boiling, add orzo to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve ¼ cup pasta cooking water (½ cup for 4 servings), then drain and rinse under cold water for at least 30 seconds. Wipe out pot.

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3. 3Mark step 3 done

   In pot used for orzo, heat a drizzle of olive oil over medium heat. Add zucchini; season with salt and pepper. Cook, stirring, until tender, 2-3 minutes. Add drained orzo, lemon zest, cream cheese, half the garlic powder, and reserved pasta cooking water. Turn off heat; stir to combine. Season with salt and pepper. Set aside.

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4. 4Mark step 4 done

   Meanwhile, pat chicken* dry with paper towels; season all over with half the Italian Seasoning (all for 4 servings), salt, and pepper. Heat a drizzle of olive oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 5-7 minutes per side. TIP: If chicken is browning too quickly, lower heat and cover. Turn off heat; transfer chicken to a cutting board. Wipe out pan.

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5. 5Mark step 5 done

   In pan used for chicken, heat a drizzle of olive oil over medium-high heat. Add olives and cook, stirring, until fragrant, 30-60 seconds. Stir in parsley, stock concentrate, remaining garlic powder, and ⅓ cup water (½ cup for 4 servings). Cook until reduced by half, 30-60 seconds. Turn off heat; stir in a squeeze of lemon juice (big squeeze for 4). TIP: For more lemon flavor, squeeze in juice from an additional lemon wedge.

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6. 6Mark step 6 done

   Slice chicken crosswise. Divide orzo between plates; top with chicken. Spoon pan sauce over chicken and serve.