A flavorful and easy one-pan meal featuring juicy garlic herb chicken served over a bed of zesty lemon orzo, perfect for a weeknight dinner.

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Season chicken breasts with garlic powder, oregano, thyme, salt, and pepper.
In a large skillet over medium heat, heat olive oil and sear chicken for 4-5 minutes per side until golden and cooked through. Remove from skillet and set aside.
In the same skillet, add garlic and sauté for 1 minute until fragrant.
Add orzo and toast for 2-3 minutes, stirring frequently.
Pour in chicken broth, lemon juice, and zest. Stir and bring to a simmer.
Reduce heat and cook orzo for 8-10 minutes, stirring occasionally, until al dente and liquid is absorbed.
Return chicken to the skillet, nestling it into the orzo. Cover and cook for an additional 2-3 minutes to warm through.
Garnish with chopped parsley before serving.

Use fresh herbs for more vibrant flavor if available.
Substitute orzo with rice or quinoa if preferred.
Add a handful of spinach to the orzo during the last few minutes of cooking for extra greens.