Balsamic Glazed Chicken

Prepare your Ingredients
Wash and dry your produce.
Mince 3 garlic cloves.
Halve the grape tomatoes.
Roughly chop the basil to make about 2 Tbsp.
Add ⅓ of the minced garlic to the broth mix.
Bring a medium pot of salted water to a boil on high.
Pat the chicken dry and season with lemon-pepper evenly on all sides, rubbing to adhere.

Cook the Tomatoes
Heat 1 tsp. olive oil in a medium pan (not non-stick if possible), over medium heat until hot.
Add remaining garlic and cook until fragrant, about 1 minute.
Add the grape tomatoes and cook, stirring occasionally, until they soften; 3-5 minutes (add a little oil if pan dries).
Transfer to a bowl and set aside.

Cook the Orzo
Add the orzo to the boiling water and cook uncovered for 10-12 minutes, or until al dente.
Drain, transfer back to the pot, cover, and set aside.

Cook the Chicken
Wipe out the pan you used for the tomatoes, and heat ½ Tbsp. olive oil over medium-high heat, until hot.
Add the chicken and cook 3-4 minutes per side, or until cooked through ( add oil if pan dries).
Transfer to a dish and set aside.

Make the Balsamic Glaze
Lower heat to medium, and in the same pan you cooked the chicken, add the broth mix.
Use a wooden spoon to mix, scraping up any browned bits from the bottom of the pan.
Cook, stirring frequently, 2-3 minutes, or until the mixture is reduced by about ½ and thickened. Stir in the butter until melted and remove from heat.

Finish the Orzo
Add the cooked grape tomatoes, chopped basil, and 1 tsp. olive oil to the pot with the orzo. Crumble the mozzarella and mix in.
Season with a little salt and pepper to taste.
Stir to combine until the cheese is melted.

Plating
Spoon a bit of the balsamic glaze on one side of each plate and place the chicken on top of it.
Serve the orzo mixture alongside the chicken.
Spoon the remaining balsamic sauce over chicken as desired and enjoy!