Skillet Chicken With Orzo, Rosemary and Lemon

From WaPo

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

1. In a large (12-inch), deep lidded skillet over medium-high heat, heat 1 tablespoon of the oil until shimmering. Have ready a large plate near your workspace. Add half of the chicken and cook, stirring once or twice, until browned, about 2 minutes. Use a slotted spoon to transfer the chicken to the prepared plate. Repeat with another 1 tablespoon of the oil and the remaining chicken, transferring the chicken to the plate once it browns.

Step 2

2. Add the remaining 1 tablespoon of oil to the skillet, then the garlic, and cook, stirring, until aromatic, about 30 seconds. Add the orzo and rosemary, and cook, stirring, until the orzo is well coated in the oil and lightly toasted, 1 to 2 minutes. Add the broth, and bring to a boil, then reduce the heat to medium-low, cover and cook until the orzo is about halfway done, about 5 minutes.

Step 3

3. Stir in the zucchini and cook, covered, until just tender, about 3 minutes. Return the chicken, and any accumulated juices, to the skillet, along with the tomatoes, lemon juice, salt and pepper. Cook until the tomatoes soften and the chicken is cooked through, about 2 minutes. Divide among plates or shallow bowls, garnish with the parsley and serve right away.