One Pan Chicken and Orzo

– 2 chicken breasts, cut in half lengthwise and then widthwise to make 4 pieces and pounded.
– 1 1/2 cups long-grain white rice
– 3 cups chicken broth
– 4T olive oil
– 2T white vinegar
– 2T lemon juice
– 1T pareve butter
– 1/4 cup flour
– 1T lemon pepper
– 1/2t garlic powder
– 1t paprika
– Salt and pepper to taste

Marinated the chicken in lemon pepper, garlic powder, lemon juice, vinegar, and 2-3T oil for a few hours. Once ready to cook, melt 1T pareve butter and 1-2T oil over medium-high heat. Season chicken with flour, salt, pepper, and paprika. Cook the chicken for 4-5 minutes on each side. Then set it aside. Next, stir in the rice and brown for a minute. Add the chicken broth and set the heat to medium-low. Place the chicken on top of the rice and cover. Let it simmer for 15-20 minutes until the rice absorbs all the liquid.