Ingredients

Meat:
• 1 chicken breast, diced

Produce:

• 2 cups small broccoli florets
• 3 cloves garlic, minced
• 1 shallot, finely chopped

Canned Goods:

• 2 ½ cups chicken broth

Pasta & Grains:

• 1 cup orzo

Baking & Spices:
• 1 tbsp avocado oil
• ½ tsp black pepper
• 1 tbsp Italian seasoning
• ¼ tsp salt

Dairy:

• 2 tbsp butter
• 3 oz cheddar cheese, shredded

Instructions

Cook the Chicken:

Heat avocado oil in a large skillet over medium-high heat.
Add diced chicken, season with salt, black pepper, and Italian seasoning, and cook for 5-6 minutes until golden brown. Remove from the skillet and set aside.

Sauté the Aromatics:

In the same skillet, melt butter over medium heat.
Add shallot and garlic, cooking for 1-2 minutes until fragrant.

Cook the Orzo:

Stir in orzo and toast for 1 minute.
Pour in chicken broth and bring to a simmer.
Cook for 8-10 minutes, stirring occasionally, until the orzo is tender.

Add Broccoli & Chicken:

Stir in broccoli florets and return the cooked chicken to the skillet.
Cover and let cook for 3-4 minutes, until broccoli is tender.

Melt the Cheese & Serve:

Stir in cheddar cheese until melted and creamy.
Remove from heat and serve warm!

Pro Tip: Add a sprinkle of Parmesan cheese or red pepper flakes for extra flavor!