Zesty Mediterranean Chicken and Orzo Skillet

Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Add the chicken pieces and cook for 5-7 minutes, stirring occasionally, until lightly browned on all sides. Remove the chicken from the skillet and set aside.

Add the orzo pasta to the same skillet and toast for 2-3 minutes over medium heat, stirring constantly, until lightly golden.

Pour in the 2 cups of chicken broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer, then reduce heat to medium-low, cover, and cook for 8-10 minutes, or until most of the liquid is absorbed and the orzo is al dente.

Stir in the cooked chicken, cherry tomatoes, kalamata olives, chopped fresh parsley, chopped fresh oregano, lemon juice, lemon zest, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper into the orzo.

Transfer the skillet to an oven preheated to 375°F (190°C) and bake for 10-12 minutes, uncovered, until the chicken is cooked through and the flavors have melded. The internal temperature of the chicken should reach 165°F (74°C).

Remove from the oven and let rest for 5 minutes before serving.