1. Heat olive oil and butter in a large pot over medium-high heat. Once butter is melted, add shallots and sauté until softened, about 2 minutes.
2. Add orzo and sauté until golden brown, about 3 minutes. Add minced garlic and sauté until fragrant, about 1-2 minutes. Add salt. Stir to combine. Deglaze with white wine. Cook until the wine is absorbed, about 4 minutes.
3. Add one cup of stock or water to the pan. Stir often until the liquid is mostly absorbed. Continue to do this with an additional 2 cups of water, adding just one cup at a time until the liquid is mostly absorbed. This should take 12-15 minutes.
4. When it’s time to add the last cup of water, also add the peas. Cook an additional 4-5 minutes or until the peas are tender. Remove from heat.
5. Mix in the Parmesan, lemon zest, and lemon juice. Finish with freshly cracked black pepper and any additional salt to taste.

For the Grilled Chicken

1. Marinate the chicken in the lemon juice, oil, balsamic vinegar, and salt at least 30 minutes before cooking or up to 24 hours.
2. Heat grill to medium heat (between 375-400 degrees F). Oil grill grates.*
3. Add chicken, discarding the marinade. Grill for 5 minutes on each side. Remove to a cutting board and tent with foil.
4. After the chicken has rested for 5-8 minutes, slice it into strips.

*For stove top, heat cast iron skillet on medium high heat. Add 1 Tbsp oil. Add chicken, discarding the marinade. Cook for 5-6 minutes of each side. Slice and serve on top of orzo with a sprinkle of fresh Parmesan.