Quarter tomatoes. If you receive one whole tomato instead, not to worry; simply core tomato, cut into 1/2" dice, and proceed with recipe instructions.

Trim zucchini ends, quarter, and cut into 1/4" dice. Zucchini quantity may vary, but total weight will remain the same. Don't worry; recipe instructions are not impacted.

Pat chicken dry and season all over with 1/4 tsp. salt and a pinch of pepper.

Place a large pot over medium-high heat and add 2 tsp. olive oil.

Add zucchini to hot pot. Stir occasionally until lightly browned and tender, 4-5 minutes.

Remove from burner. Transfer zucchini to a plate and set aside. Reserve pot; no need to wipe clean.

Return pot used to cook zucchini to medium-high heat and add 2 tsp. olive oil.

Add chicken to hot pot and stir occasionally until golden-brown and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes.

Transfer chicken to another plate and set aside. Keep pot over medium-high heat.

Add orzo, tomatoes, chicken base, garlic salt, chimichurri seasoning, and 2 1/2 cups water to hot pot. Bring to a simmer.

Once simmering, stir occasionally until orzo is al dente, 8-10 minutes.

Once cool enough to handle, transfer cooked chicken to a clean cutting board. Coarsely chop.

Add chicken, zucchini, and butter to hot pot with orzo. Stir often until butter is melted and chicken and zucchini are heated through, 1-2 minutes.

Remove from burner.

Plate dish as pictured on front of card, topping orzo with tzatziki and cheese. Bon appétit!