Greek Chicken and Orzo Skillet

By Plato

Ingredients

• 1 pound boneless chicken breast, cubed
• 2 medium zucchini, cut into 1/4 inch slices
• 1 can garbanzo beans, drained and rinsed
• 1 can garlic and onion flavored diced tomatoes
• 3 TBSP Greek Rub - pampered chef
• 1 box chicken broth - 30 ounces
• 1/2 cup water
• 1 box orzo - 12 ounces
• 2 ounces crumbed feta
• chopped kalamata olives

Preparation

Step 1

Heat oil in skillet and cook chicken until no longer pink. Remove from pan.

Add beans, tomatoes, rub, broth and water, cover and cook over medium high until just boiling, reduce heat and add orzo. Cover and cook for 5 minutes, stirring occasionally. Add chicken and zucchini and cover and cook for another 5 to 7 minutes or until orzo and zucchini start to soften. Top with feta and olives and serve.