Pan Seared Chicken w/ Pesto Orzo

By michelle1026

Ingredients

• 4 boneless skinless chicken breasts (5-6 oz each)
• 1 TBS weeknight hero blend (3/4 tsp each: onion powder, garlic powder, smoked paprika, dried parsley)
• 1/2 lb orzo
• 1 tsp kosher salt
• 1/2 lb cocktail tomatoes (or grape tomatoes) (quartered)
• 2 zucchini (1/4" sliced, halved)
• 2 garlic cloves (roughly chopped)
• 1/4 tsp red pepper flakes
• 4 oz fresh mozzarella (medium diced)
• 1/3 cup basil pesto
• 1 TBS white wine vinegar
• 1 TBS olive oil
• 1 oz parmesan cheese (grated)
• Olive oil as needed (3 - 4 tsp)

Preparation

Step 1

Heat large pot of water with kosher salt to boiling on high.

In bowl, drizzle tomatoes with 1 tsp olive oil, season with salt and pepper. Stir to coat.

Pat chicken dry with paper towels, season with salt, pepper, and hero blend. In large skillet, heat 2 tsp olive oil over medium-high heat until hot. Add chicken, cook 6-7 minutes on each side until browned and cooked through. Transfer to cutting board, tent with foil to keep warm.

While chicken cooks, add orzo to boiling water. Cook 8-10 minutes, or until tender. Turn off heat. Drain thoroughly.

In same skillet, add 1-2 tsp olive oil. Add zucchini in one layer. Allow to cook 3-4 minutes without stirring. Stir in garlic and red pepper flakes. Season with salt and pepper. Cook 2-3 minutes, or until softened, stirring occasionally. Turn off heat.

Stir orzo into zucchini skillet. Add tomatoes, diced mozzarella, pesto, vinegar and 1 TBS olive oil. Stir well to coat the whole dish.

Garnish the dish with grated parmesan.