Sheet Pan Lemon Chicken with Roasted Broccoli and Orzo

Preheat your oven to 400°F (200°C).

Wash 1 large head of broccoli and chop it into small, bite-sized florets. Slice 1.5 lbs of raw chicken breasts into 1-inch cubes.

Place the chicken and broccoli florets on a large sheet pan. Drizzle with 2 tablespoons of olive oil and season with 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon dried oregano, and 1 teaspoon garlic powder. Toss directly on the pan to coat evenly.

Spread the chicken and broccoli into a single layer and roast in the oven for 12-15 minutes, or until the chicken reaches an internal temperature of 165°F and the broccoli is tender and slightly charred.

While the chicken roasts, bring 6 cups of water to a boil in a medium pot with a pinch of salt. Add 1.5 cups of uncooked orzo and cook for 8-9 minutes until al dente. Drain the water.

Zest the lemon to get 1 teaspoon of zest, then cut it in half and squeeze to get 2 tablespoons of juice.

Return the drained orzo to the pot. Add 2 tablespoons of butter, the 1 teaspoon of lemon zest, and 2 tablespoons of lemon juice. Stir until the butter is melted and the pasta is coated.

Remove the sheet pan from the oven. Transfer the roasted chicken and broccoli into the pot with the orzo. Toss everything together gently and serve immediately.