• Before starting, wash and dry all produce.
• Heat a medium non-stick pan (large pan for 4 ppl) over medium-high heat. 
• While the pan heats, pat chicken dry with paper towels. Cut into 1-inch pieces. Season with half the Italian Herb Spice Blend, salt and pepper.
• When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Sear, tossing occasionally, until golden-brown and cooked through, 4-6 min.**
• Remove from heat, then transfer chicken to a plate. Cover to keep warm.

• Meanwhile, on a separate cutting board, peel, then cut shallot into 1/2-inch pieces.
• Cut tomatoes into 1/4-in pieces.
• Peel, then mince or grate garlic.
• Zest, then juice half the lemon. Cut remaining lemon into wedges.

• Reheat the same pan (from step 1) over medium-high.
• When hot, add 1 tbsp (2 tbsp) butter, then shallots, remaining Italian Herb Spice Blend and garlic. Cook, stirring often, until tender, 3-4 min.

• Add 3 cups (5 cups) warm water, broth concentrate and orzo to the pan with shallots. Bring to a boil.
• Once boiling, add tomatoes. Stir to combine.
• Cook, stirring occasionally, until orzo is tender and most of the water is absorbed, 14-17 min. (TIP: Reduce heat to medium if broth is boiling away too quickly!)

• Remove from heat, then add chicken, spinach, half the Parmesan, lemon zest, lemon juice and 1 tbsp (2 tbsp) butter.
• Season with salt and pepper. Stir until butter melts, 1 min.

• Divide chicken and orzo between bowls.
• Drizzle pesto over top, then sprinkle with remaining Parmesan.
• Squeeze lemon over top, if desired.

If you've opted to get chicken thighs, prep and cook in the same way the recipe instructs you to prep and cook chicken breasts.