Cube chicken into ¼ inch square bite size pieces. Season with ¼ teaspoon salt and black pepper, set aside.

In a large sauté pan, heat 1 tablespoon of olive oil over medium high heat.

Add your chicken to the pan, let it cook for 10 minutes or until you get a nice golden brown color on the exterior. Make sure to stir occasionally to brown all sides.

Note: If there is some excess liquid released while the chicken cooks, remove some of the liquid by placing a few paper towels in the bottom of the pan and discarding. Removing some of the liquid will allow for a nice golden brown exterior on the chicken.

While the chicken is cooking, chop your onions, garlic, and tomatoes.

Once your chicken has browned, remove it from the pot and set aside in a large bowl. Reduce the heat to medium. Add onions, and garlic to the pot and cook for 3 minutes. If you need to add a splash of oil to the bottom of the pan to prevent sticking, go for it!

Once the onions and garlic have cooked, add the cherry tomatoes and uncooked orzo to the pot. Cook for one minute.

Add cooked chicken, chicken stock and garlic powder and onion powder to the pot. Stir to combine

Cover the pot and cook over medium low heat for 10 minutes, stirring every few minutes to make sure the orzo does not stick to the bottom.

After 10 minutes, the orzo should be fully cooked.

Add the mozzarella cheese and fresh basil. Stir to combine.

Drizzle with balsamic glaze, serve and enjoy!