Herbed Chicken & Creamy Lemon Orzo

🥘 Ingredients

• Italian seasoning
  1 tbsp
• black pepper
• chicken cutlets (dry)
  24 oz
• green olives
  2 unit
• lemon
  1 unit
• olive oil
• orzo pasta
  8 oz
• paper towels
• parsley
  ½ oz
• salt
• zucchini
  2 unit

🍳 Cookware

• medium pot
• box grater
• large pan
• cutting board

1. 

   1

    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 green olives . Roughly chop parsley .

   zucchini: 2 unit, lemon: 1 unit, green olives: 2 unit, parsley: ½ oz
2. 

   2

    Once water is boiling, add orzo pasta 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.

   orzo pasta: 8 oz
3. 

   3

   
4. 

   4

    Meanwhile, pat chicken cutlets with paper towels ; season all over with half the Italian seasoning (all for 4 servings), salt , and black 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.

   chicken cutlets: 24 oz (dry), paper towels, Italian seasoning: 1 tbsp, salt, black pepper, olive oil
5. 

   5

   
6. 

   6

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