1 tablespoon lemon zest
1 teaspoon dried thyme
1 pound chicken breast, cubed in 3/4-inch pieces
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon canola oil
1/2 cup water
1/3 cup uncooked orzo
3/4 pound zucchini, sliced into 1/2-inch half-moons
1/2 lb yellow summer squash, sliced into 1/2-inch half-moons
1/4 cup chicken broth
Tools needed: 1 large nonstick skillet, 1 small saucepot, 1 chef knife
Mix the lemon zest and thyme in a small bowl. Sprinkle chicken chunks with salt, pepper and half of the lemon-thyme mixture.
Heat the oil in a nonstick skillet over medium-high heat. Cook the chicken chunks until cooked through, about 4-5 minutes, turning after 2 minutes. Transfer to a plate and keep warm.
In the mean time, bring 1/2 cup water to a boil in a small saucepot. Once it's boiling, add the orzo and cook for about 8 minutes. It may need longer, but be careful not to over-cook orzo. Drain the pasta once it's done. A note about orzo: it's like the love child of pasta and cous cous. It cooks like pasta (because it is pasta) so you can drain any extra water, but it also soaks up most of the water like couscous. It's so good though!
Saute the zucchini and squash in the same skillet used for the chicken over medium heat, stirring frequently until golden and tender (about 4 minutes). Stir in the remaining lemon-thyme mixture, chicken broth to deglaze the pan and pick up all those delicious brown bits, and then the orzo.
Reduce the liquid by a touch and serve garnished with fresh parsley or thyme!
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