Trim the chicken and pound each piece so that they're about the same thickness. Whisk together all the marinade ingredients in a small bowl. Add chicken and marinade to a large Ziploc bag. Place in the refrigerator for about thirty minutes while you prepare the veggies.

While the chicken marinates, thickly cut the zucchini into about ½ inch sized pieces. Thinly slice the bell pepper and onion. Roughly chop the spinach. Grate the zest from one whole lemon. Set veggies aside.

In a large skillet, heat one tablespoon of olive oil over medium heat. Add the chicken to the skillet and discard the remaining marinade. Cook until golden brown and no longer pink inside, about 5-7 minutes. Remove from the skillet, set on a plate, cover and set aside.

In the same skillet, add the remaining tablespoon of olive oil. Add the zucchini, bell pepper, onion, garlic and Italian seasoning and sauté for 3-4 minutes, until just starting to turn soft.

Add the orzo and chicken broth to the skillet and stir. Bring to a boil, stirring occasionally. Once boiling, turn heat down to medium-low, mix ingredients again and cover. Cook for approximately 12-15 minutes, stirring about 2 times throughout the process, so the orzo doesn’t stick to the bottom of the pan.

Once the orzo is fully cooked, stir in the cherry tomatoes, spinach, lemon juice and lemon zest. Taste and adjust seasoning with salt, pepper or extra lemon juice, if needed. Turn off the heat and add the chicken back to the skillet by placing it on top of the orzo. Cover and let it sit for 2-3 minutes to warm the fresh ingredients.

Garnish with crumbled feta, chopped fresh basil or an extra squeeze of lemon. Enjoy!

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