Mediterranean Chicken

Prepare Your Ingredients
Wash and dry the fresh produce.
Preheat the oven to 475°.
Slice tomatoes in half.
Thinly slice the green onion.
Slice olives in half.
Drain the capers.
Mince 1 clove of garlic.

Cook the Chicken
Pat chicken dry and season both sides with salt and pepper.
Heat 2 tsp. olive oil in a medium pan (oven-safe if you have one), over medium-high until hot.
Sear the chicken until golden brown, about 2 minutes per side, then transfer to a dish.
Add the tomatoes and garlic to the same pan, and saute 3 mins (add oil if pan dries).
Add the capers and olives, and mix.
Transfer the chicken back to the pan, remove from heat, and top with the grape tomatoes, olives and capers.
Transfer pan to hot oven and bake 8-10 minutes (transfer chicken to a baking sheet, if pan is not oven-proof).
Remove chicken from the pan, to rest.

Cook the Orzo
In a medium pot, bring the chicken broth + ½ cup water to a boil on high.
Stir in the orzo, and reduce heat to a simmer.
Cook uncovered for 10 -15 minutes, stirring occasionally, until al dente.
The pasta should be thick and moist when done (add up to ½ cup water if needed).
When finished, remove from heat and stir in the green onions, a little olive oil, and the parmesan cheese.
Taste, and season with a little salt and pepper to taste.

Plating
Slice the chicken into ½ inch pieces.
Divide the orzo evenly between your plates and top with the chicken slices.
Top the chicken with the tomatoes, olives, and capers left in the baking pan.
Enjoy!