Boneless Chicken Breast	g
Olive Oil	tbsp
Dried Oregano	tsp
Sweet Smoked Paprika Powder	tsp
Dried Thyme	tsp
Kosher Salt	tsp
Black Pepper	tsp
Aceto Balsamico	tbsp
Garlic Clove
Zucchini
Sun Dried Tomatoes	g
Mixed Olives	g
Orzo	g
Water	ml
Feta Cheese	g
Tomatoes
Cherry Tomatoes	g
Olive Oil	ml
Fresh Herbs (Parsley, Dill)	g

1. Rinse the chicken breasts under cold water, pat dry and cut into long slices. Peel the garlic cloves and chop finely. Wash the vegetables and pat dry. Remove the green from the zucchini and cut into thin slices. Halve the cherry tomatoes. Wash the herbs, shake dry and chop. Drain the sun-dried tomatoes, pat dry and cut finely. Crumble the feta cheese.
2. In a large skillet, toss together the olive oil, chicken, oregano, paprika, thyme, salt and pepper. Cook over medium-high heat until the chicken is browned all over and cooked through, about 5 minutes. Stir in the balsamic vinegar and garlic, cook another minute. Remove the chicken from the skillet and set aside.
3. To the same skillet, add the zucchini and sun-dried tomatoes. Cook until soft for about 3-4 minutes. Add the orzo and water. Season with salt and pepper. Cook, stirring often until almost all the water is absorbed, about 10 minutes. Stir the chicken and olives into the orzo. Allow the chicken to warm through, about 3 minutes.
4. Meanwhile, toss all the ingredients for the tomatoes together in a bowl. Season with salt and red pepper flakes.
5. To serve, spoon the tomatoes over the chicken and gently toss. Serve each topped with feta cheese and optionally tzatziki.

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