Preheat the oven to 425 F. Cut the 8 oz. boneless, skinless Chicken Breast into small bite-sized cubes, about 1" in size. Toss the chicken with 1/2 tsp. smoked paprika, 1/2 tsp. garlic powder, and a pinch each of salt and pepper. Spread the chicken out onto a small rimmed baking sheet and place the cubes of 1 tbsp. Butter on on top. Set aside.

Toss the 3 cups Broccoli Florets with 1 tbsp. Avocado Oil 1/2 tsp. smoked paprika, 1/2 tsp. garlic powder, and a pinch each of salt and pepper. Spread broccoli out onto a separate small rimmed baking sheet.

Once the oven is preheated, pop in the chicken and broccoli and set a timer for ten minutes. After ten minutes, carefully toss the 1 small Jalapeno (sliced) with the chicken and place back into the oven. Roast for another ten minutes. Note: remove the seeds from the jalapeño if you want it less spicy!

(Make the orzo while the chicken and broccoli cook!) Melt 1 tbsp. Butter in a small sauce pan over medium heat. Stir in 1/4 cup finely chopped Onion and a pinch of salt, and cook for 4-5 minutes until onions start to brown. Stir in 1 clove Garlic (minced), and cook for 30 seconds.

Stir in 1/2 cup dry Orzo and toast the orzo for two minutes. Pour in 1 cup Vegetable or Chicken Broth and bring to a simmer (still over medium heat). Cook the orzo in the broth, stirring frequently so the orzo doesn't stick to the pan, for about 7-8 minutes until the broth is absorbed.

Once the orzo is fully cooked and all of the broth is absorbed, turn the heat off from underneath the pan. Stir in 2 tbsp. Whole Milk, 1 tbsp. Sour Cream, and 1/2 cup shredded Cheddar Cheese until completely mixed together.

Divide the orzo between two shallow bowls, then divide the chicken, jalapeños, and broccoli over the orzo. Serve warm with a sprinkle of Everything Seasoning.