One Pan Chicken Pesto Orzo

Serves 4 | Total Cook Time: 30 minutes

Extra virgin olive oil (or butter)

4 boneless chicken thighs

1 cup halved heirloom cherry tomatoes

1 cup chopped broccoli florets

2 small shallots, minced

4 cloves of garlic, minced

1.5 cups of dried orzo

1/4 cup pesto

3 tablespoons fresh lemon juice

1 teaspoon lemon zest

2 cups of low sodium chicken stock

4 ounces goat cheese

1/4 cup parmesan cheese

1/2 teaspoon chopped fresh parsley

1/2 teaspoon fresh thyme

Preheat your oven to 375.
Add 1 tablespoon of extra virgin olive oil to a cast iron skillet and bring the pan up to a high heat. Season the chicken with salt and pepper and then add skin side down to the pan. Brown on each side for about 4-5 minutes and then remove and set aside.
Next, add 1 teaspoon oil to the pan and add the tomatoes, broccoli, shallot and garlic to the pan and cook until softened, about 5 minutes. Then, add in the orzo and cook for 1 minute then add in the pesto, lemon juice, and chicken broth. Combine and then add the chicken thighs back in and bake for 20-25 minutes, or until the chicken is cooked through and the orzo is al dente.
Take the pan out of the oven and remove the chicken. Add the goat cheese, parmesan cheese, parsley and fresh thyme to the orzo mixture and combine. Taste for seasonings. Once the chicken has rested, slice and serve with the orzo.