Greek Chicken Orzo Skillet

This one-dish meal is a great recipe if you're looking to change things up a bit and want to add some international flair to your weeknight dinners.

Ingredients:
3 boneless skinless chicken breasts, cut into 1/2 inch pieces
2 medium zucchini, cut into 1/4 inch pieces
1 can garbanzo beans, drained and rinsed
1 can of diced tomatoes (I used the garlic-onion flavored ones)
2 cans (14 oz each)chicken broth
1 lb uncooked orzo
2 oz crumbled feta cheese
1/2 cup chopped pitted kalamata olives (optional)
3 tbsp Greek seasoning (Pampered Chef has one!!)

Directions:
Season chicken with salt, pepper, and Greek seasoning.  Cook chicken in large skillet with a few tablespoons of olive oil until well browned evenly and cooked thoroughly.  Remove from skillet, set aside.  Add beans, tomatoes, and broth to skillet and bring to a simmer over medium-high heat.  Reduce heat to medium; add orzo.  Cover and cook 5 minutes (or halfway through coking time, according to package directions), stirring occasionally.   Add chicken and zucchini to skillet, cover and cook 5-7 minutes or until orzo is tender, the zucchini begin to soften, and all the liquid is absorbed.  Remove from heat, top with feta cheese and olives.