A flavorful and zesty dish featuring succulent garlic herb chicken served with a light lemon-infused orzo.

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Heat olive oil in a large skillet over medium heat. Season chicken breasts with salt, pepper, and lemon zest. Cook the chicken on each side for about 5-6 minutes until golden brown and cooked through. Remove from the pan and set aside.
In the same skillet, add minced garlic, thyme, and rosemary, cooking for 1-2 minutes until fragrant.
Add lemon juice to the skillet, stirring to combine, and return the chicken to the pan. Let it simmer for an additional 3-4 minutes to absorb the flavors.
In a separate pot, bring chicken broth to a boil. Add orzo pasta and cook according to package instructions until tender. Drain the orzo, reserving some of the cooking liquid.
In a separate pan, heat 1 tablespoon olive oil. Toss the cooked orzo in the oil, and mix in fresh parsley, butter (if using), and Parmesan cheese (if using). Adjust seasoning with salt and pepper to taste.
Serve the garlic herb chicken on top of the lemon orzo, garnished with extra parsley and Parmesan if desired.

This dish can be served with a side of roasted vegetables or a simple green salad for a complete meal.
If you prefer a spicier kick, add some red pepper flakes to the garlic herb mix.
Leftover chicken can be used in wraps or salads for the next day.