Cook the Chicken: In a large skillet, heat avocado oil over medium heat. Season the chicken pieces with Italian seasoning, salt, and black pepper. Add the chicken to the skillet and brown on each side for 2-3 minutes.

Sauté Aromatics: Add the minced garlic and shallot to the skillet. Cook for 1 minute until fragrant.

Toast the Orzo: Stir in the orzo pasta and toast for an additional minute, stirring constantly to prevent sticking.

Simmer: Pour in the chicken broth and bring to a simmer. Cook for about 7 minutes, stirring frequently to prevent the orzo from sticking to the bottom of the pan.

Add Broccoli: Add the broccoli florets to the skillet. Continue to cook for about 3 more minutes, until the orzo is al dente and the broccoli is tender.

Finish the Dish: Reduce the heat to low. Add the butter and shredded cheddar cheese to the skillet. Stir until both are melted and the sauce is creamy.

Serve: Remove from heat and let the dish sit for a few minutes to allow the sauce to thicken. Serve warm and enjoy!