Step 1

Zest and juice one lemon. In a one-gallon freezer bag mix together the lemon zest and juice, jalapeno peppers, oil, garlic, dill, salt, and pepper. Place chicken in bag. Slice remaining lemon; add to bag. Turn to coat chicken. Remove air from bag; seal. Lay flat on a baking sheet. Freeze up to 3 months.

Step 2

Remove frozen mixture from bag; place in an extra-large skillet. Add chicken broth and butter. Bring to boiling; reduce heat. Simmer, covered, 7 minutes. Add orzo. Return to boiling; reduce heat. Simmer, covered, 10 minutes more. Add Brussels sprouts and olives. Return to boiling; reduce heat. Simmer, covered, 5 minutes more or until orzo is tender and chicken is done (165°F). Top with feta. Serves