A Tasty Recipe

If you're anything like me, figuring out what to make for dinner some nights is more difficult than 24 hours of labor followed by a c-section. I recently found a new recipe that fit my three criteria:
1) the whole family likes it,
2) it's healthy, and
3) I have everything I need already in the house

This recipe hit all three - home run!

Chicken & Zucchini Risotto Skillet
3 boneless chicken breasts, halved
salt & pepper
1 T olive oil
1/2 medium onion, chopped
2 garlic cloves, chopped
1/3 cup Parmesan cheese
1 lemon, zested
2 cups milk
1 can condensed cream of chicken soup
1 large zucchini (or 2 cups of any veggie you like asparagus, green beans, etc.)
2 cups of instant long grain rice*

Season chicken with salt and pepper. Heat oil in a large skillet over medium-high heat. Add seasoned chicken and then cook for 5-7 minutes on each side or until chicken is no longer pink. Remove chicken from pan; keep warm. Add onion and garlic to pan and saute just to soften. Then add milk, soup, zucchini, cheese, lemon zest. Bring to boil and reduce heat. Season with salt and pepper to taste. Simmer 3 minutes. Stir in rice and then top with cooked chicken halves. Cover pan and remove from heat. Let stand for 5 minutes.

*I don't usually have this in the house, but I did have orzo pasta which worked great! I decreased the amount fof orzo from 2 cups to 1 cup and let it simmer on low heat (covered) until pasta was fully cooked. That took about 10 minutes.