Tuscan Lemon Thyme Chicken with Herbed Orzo

Ingredients

• 4 pieces chicken breasts, boneless, skinless
• 1 cup olive oil
• 2 tablespoons lemon juice, freshly squeezed
• 1 tablespoon lemon zest
• 2 teaspoons fresh thyme leaves, chopped
• 1 teaspoon salt
• 1 teaspoon black pepper, freshly ground
• 1 cups orzo
• 3 cups chicken stock, low-sodium
• 1 cup Parmesan cheese, grated
• 2 tablespoons fresh parsley, chopped

Method

1. 01
   In a large bowl, whisk together olive oil, lemon juice, lemon zest, thyme, salt, and pepper.
2. 02
   Place the chicken breasts in the bowl, turning to coat them thoroughly with the marinade. Cover and refrigerate for at least 30 minutes or up to 4 hours.
3. 03
   Preheat your oven to 400°F (200°C).
4. 04
   Heat a large oven-safe skillet over medium-high heat. Add a bit of olive oil and sear the chicken breasts for 2-3 minutes on each side until golden brown.
5. 05
   Transfer the skillet to the preheated oven and bake the chicken for 20-25 minutes, or until cooked through.
6. 06
   While the chicken is baking, cook the orzo in the chicken stock according to package instructions until al dente. Drain any excess stock.
7. 07
   Stir in the Parmesan cheese and parsley into the orzo. Season with salt and pepper to taste.
8. 08
   Serve the chicken breasts on a bed of herbed orzo, garnished with additional parsley and lemon wedges if desired.