Ingredients

• boneless skinless chicken breasts — 4 breasts (about 1.5–2 lb)
• avocado oil — 3 tbsp, divided
• harissa paste — 2 tbsp
• dried oregano — 1 tsp
• chili powder — 1 tsp
• kosher salt — 1 tbsp + 2 tsp, divided
• black pepper — 1 tsp, divided
• chicken stock — 3 1/2 cups, divided
• orzo pasta — 12 oz
• yellow onion, diced — 1 medium
• fresh thyme — 1 tbsp leaves
• tomato paste — 2 tbsp
• zucchini, diced — 1 medium
• grape tomatoes, halved — 1 1/2 cups
• parmesan cheese, grated — 1 cup, divided
• fresh parsley, chopped — 1/4 cup

Steps

1. Marinate: Toss {{boneless skinless chicken breasts:4 breasts}} with {{avocado oil:2 tbsp}}, {{kosher salt:1 tsp}}, {{black pepper:1/2 tsp}}, {{harissa paste:2 tbsp}}, {{dried oregano:1 tsp}}, and {{chili powder:1 tsp}} until evenly coated.
2. Sear: On a hot griddle or skillet over medium-high heat, sear the {{boneless skinless chicken breasts:4 breasts}} 3–4 minutes per side until a deep crust forms.
3. Braise: Transfer chicken to a baking dish, pour in {{chicken stock:2 cups}} to cover the bottom, cover with foil, and bake at 375°F for 15–20 minutes, until cooked through and tender.
4. Cook pasta: Boil {{orzo pasta:12 oz}} in well-salted water with {{kosher salt:1 tbsp}} until al dente, about 9 minutes; drain.
5. Start sauce: Heat {{avocado oil:1 tbsp}} in a large pan over medium heat. Add {{yellow onion, diced:1 medium}}, season with {{kosher salt:1/2 tsp}} and {{black pepper:1/4 tsp}}, and cook until softened, 3–4 minutes. Stir in {{fresh thyme:1 tbsp}}.
6. Brown paste: Add {{tomato paste:2 tbsp}} and cook, stirring, until darkened and caramelized, 2–3 minutes.
7. Add veg: Stir in {{zucchini, diced:1 medium}} and {{grape tomatoes, halved:1 1/2 cups}}; season with {{kosher salt:1/2 tsp}} and {{black pepper:1/4 tsp}} and cook 2–3 minutes.
8. Build sauce: Pour in {{chicken stock:1 1/2 cups}} and simmer 3–5 minutes to meld flavors.
9. Combine: Add the drained {{orzo pasta:12 oz (cooked)}} to the pan and toss until coated; adjust seasoning with {{kosher salt:to taste}} and {{black pepper:to taste}} if needed.
10. Finish: Stir in {{parmesan cheese, grated:3/4 cup}} until creamy, then fold in {{fresh parsley, chopped:1/4 cup}}.
11. Serve: Slice the braised {{boneless skinless chicken breasts:4 breasts}} and plate over the orzo; spoon over pan juices and finish with {{parmesan cheese, grated:1/4 cup}}.