Step 1

Preheat oven to 400°F.

Step 2

In a large pan, add one tablespoon of olive oil over medium heat. Add your zucchini, season with salt and pepper and saute with the lid on for about 5 minutes stirring occasionally. Once zucchini is cooked, add it to a plate.

Step 3

In the same pan add the rest of the olive oil ( 2 tbsp), your garlic and onions. Cook until fragrant (about 3 minutes). Arrange your chicken thighs the pan in a single layer (you will need to move your onions around). Sear each side of the chicken for about 3 minutes.

Step 4

Add your orzo, spices, lemon juice, zucchini and chicken broth. Bring to a boil. Once boiling, add your lid and simmer on low-medium for about 15-20 minutes.

Step 5

If your pan is oven safe, mix in the kale, and half of the cheese. Top with the remaining half of the cheese (sprinkle with parmesan cheese if using).If your pan is not oven safe- pour your orzo, chicken, zucchini mixture into a casserole dish before adding your cheese and kale.Bake for 10 minutes and then turn the oven to broil and broil for 5 minutes to get the cheese nice and brown.

Step 6

Top with additional red chili flakes and enjoy!