Italian Herb-Roasted Chicken with Creamy Lemon Orzo & Charred Zucchini

Ingredients

• 2 fillets chicken breasts, 6 oz each, boneless, skinless
• 4 tbsp extra virgin olive oil, divided
• 2 sprigs fresh rosemary, whole
• 3 sprigs fresh thyme, whole
• 4 cloves garlic, minced
• 1 whole lemon, zest and juice separated
• 1 cup orzo pasta, whole grain
• 2 medium zucchini, sliced lengthwise into ribbons
• 2.5 cups vegetable broth, low-sodium
• 3 tbsp cream cheese, softened
• 0.5 tsp sea salt, to taste
• 0.25 tsp cracked black pepper, to taste
• 2 tbsp fresh parsley, chopped, for garnish

Instructions

1. 1

   Pat chicken breasts dry and season both sides with salt and pepper.

2. 2

   Heat 2 tbsp olive oil in a large skillet over medium-high heat. Once shimmering, add chicken and sear 5-6 minutes per side until golden. Transfer to a plate.