One Pan Chicken Pesto Orzo

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