Chicken, Mushrooms and Parmesan with Orzo

I forgot to add the bullion in the orzo water so I added a little extra olive oil when serving to give the orzo some more flavor.  I also removed the onion before adding the chicken, then returned when the chicken was almost complete.  I just have a personal issue with trying to cook meat thoroughly with other items fully cooked and in the way.  Other than that, it was yummy!

▪                1 tbsp olive oil

▪                1/2 cup yellow onions, chopped

▪                2 cloves of garlic, minced

▪                1/2 tsp dried thyme

▪                8 oz button mushrooms, sliced

▪                2 boneless, skinless chicken breasts, cut into bite sized pieces

▪                1/4 lb of orzo, cooked per instructions

▪                2-3 tsp chicken bouillon granules

▪                1/2 cup Parmesan cheese, grated

▪                 1/4 cup fresh parsley, chopped

Cook the orzo in water along with the chicken bouillon granules, per instructions.

Heat oil in a large skillet over medium high heat. 

Add chopped onion, mushrooms, and thyme; sauté for 5 minutes or until the onion is tender. 

Add the chicken, sea salt and freshly cracked pepper, to taste then sauté 7-8 minutes or until chicken is golden brown and cooked through; add the minced garlic and cook, stirring constantly, for 1 minute. 

Remove skillet from the heat then add the cooked orzo, Parmesan and parsley to the chicken mixture and toss. Taste and re-season with salt and pepper if need.