Zucchini Lemon Chicken Orzo

Ingredients

• 1.5 lbs chicken cut into cubes
• 2 tbsp olive oil
• 2 tbsp butter
• 2 tbsp minced garlic
• Onion, diced
• 2 medium zucchinis, diced
• 2 cups orzo, uncooked
• 12 oz can evaporated milk
• 2 tbsp cornstarch
• 3 cups chicken broth
• 1/4 cup lemon juice plus more for marinating
• 1 tsp chicken bouillon
• 1/2 cup shredded mozzarella
• 1/4 cup feta
• Salt
• Pepper
• Italian seasoning
• Garlic powder
• Dill
• Paprika

Directions

1. Take cubed chicken and put in a medium sized bowl. Add a decent amount of lemon juice and sprinkle salt, pepper, garlic powder, paprika and dill to taste (I also add tjs aglio olio seasoning.) Mix so chicken is coated in juice and spices well. Cover and refrigerate for 30 mins.
2. Remove chicken from fridge and cook in a big pan with oil until chicken is almost cooked through but not quite. Remove chicken and place on a plate to the side
3. Melt butter in the same pan and add diced onion, zucchini and garlic. Cook for 10 mins then add uncooked orzo mixing well and cooking for another minute
4. Stir in evaporated milk. Whisk chicken broth and cornstarch in a small bowl then add to pot. Add 1/4 cup lemon juice, better than bouillon and Italian seasoning to taste. Mix well then stir chicken back into pot
5. Cover the pot and bring to a boil. Once lightly boiling reduce heat to low and cook for 10 mins, stirring well every two minutes to keep orzo from sticking to the bottom. Most of the liquid should be absorbed when it’s ready and orzo should be tender
6. Finally, stir in mozzarella and feta and mix until melted. Top off with lots of dill and enjoy