In a saucepan over medium heat, bring 2 c chicken broth to a light boil. Add orzo and cook for 15 minutes or until orzo is soft, stirring intermittently. The orzo should soak up all of the chicken broth.

Meanwhile, melt butter in a skillet over medium heat. Add chicken breast and brown on both sides. Squeeze lemon juice over chicken and continue to cook until chicken is no longer pink in the middle. Set aside.

When the orzo is finished cooking, remove saucepan from heat. Stir in pesto and Mozzarella.

Steam broccoli in bag according to package directions. (If you're using fresh broccoli, steam broccoli until tender.)

Add cooked broccoli and drained beets to orzo mixture and stir.

Cut chicken into bite-sized pieces and add to orzo mixture.

Spoon pasta mix into bowls and top with Feta cheese.