Squish the bag good to spread the marinade evenly over chicken, or dump in a bowl and stir well. Heat oven to 400 degrees. In an oven proof skillet add 1 T. of oil on medium high heat and sear the chicken on both sides for 3-5 minutes, until golden. Remove to a plate. Slice. Add 2 T. of butter, the dry orzo, and the onion-spice bag to the skillet on medium, high heat. Let orzo brown in butter for about 2 minutes. Mix in zucchini. Add in broth and 1 ½ C. of water. Bring to a boil over high heat. Slide the chicken and all juices from the plate into the skillet. Sprinkle the cheese around the chicken. Place the skillet, uncovered, in the oven for 15 minutes. Bake until the chicken is done, and orzo is tender, about 15 minutes. If you don’t have an ovenproof skillet, you can reduce heat to medium on the stove and cover with a lid. Cook 15-20 minutes, until chicken is done, and orzo is tender. Serve.
