Lemon Pepper Chicken, Lemon Herb Orzo Salad and Steamed Zucchini

Ingredients

• 1 lb Orzo Pasta
• 1 tbsp Salt (for boiling pasta water)
• 0.5 cup Extra Virgin Olive Oil
• 0.33 cup Lemon Juice (freshly squeezed, from about 2 large lemons)
• 1 tbsp Lemon Zest (from 1 lemon)
• 2 cloves Garlic (minced)
• 1 tsp Dijon Mustard
• 0.5 tsp Black Pepper (freshly ground)
• 1 medium English Cucumber (diced)
• 1 pint Cherry Tomatoes (halved)
• 0.5 small Red Onion (finely chopped)
• 1 cup Feta Cheese (crumbled)
• 0.5 cup Fresh Parsley (chopped)
• 0.25 cup Fresh Dill (chopped)
• 1 can (15 oz) Chickpeas (rinsed and drained)

Instructions

1. 1

   Cook the orzo: Bring a large pot of water to a rolling boil. Add 1 tbsp of salt, then stir in the orzo pasta. Cook according to package directions until al dente, typically 8-10 minutes. Drain the orzo in a colander and immediately rinse with cold water to stop the cooking process and prevent clumping. Shake well to remove excess water and set aside.

2. 2

   Prepare the vinaigrette: While the orzo cooks, prepare the dressing. In a medium bowl or a jar with a tight-fitting lid, combine the extra virgin olive oil, fresh lemon juice, lemon zest, minced garlic, and Dijon mustard. Whisk or shake vigorously for about 30 seconds until the dressing is well-emulsified. Season with 1 tsp salt and 0.5 tsp black pepper.

3. 3

   Combine the salad ingredients: In a large serving bowl, add the cooled orzo, diced English cucumber, halved cherry tomatoes, finely chopped red onion, rinsed chickpeas, chopped fresh parsley, and chopped fresh dill.

4. 4

   Dress and toss: Pour the prepared lemon-herb vinaigrette over the salad ingredients. Toss gently with tongs or large spoons until everything is evenly coated. Add the crumbled feta cheese and give it one final, gentle toss to combine.

5. 5

   Chill and serve: For the best flavor, cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld. Before serving, taste and adjust seasoning if necessary with more salt, pepper, or a squeeze of lemon juice.

Ingredients

• 680 g Zucchini (about 4 medium)
• 1 tbsp Extra Virgin Olive Oil
• 2 cloves Garlic (finely minced)
• 1 tbsp Lemon Juice (freshly squeezed)
• 0.5 tsp Salt (or to taste)
• 0.25 tsp Black Pepper (freshly ground)
• 1 tbsp Fresh Parsley (chopped, for garnish)

Instructions

1. 1

   Prepare Zucchini and Steamer

   • Wash the zucchini thoroughly and trim off both ends. Slice them into uniform 1/2-inch thick rounds.
   • Pour about 1 inch of water into a large pot and place a steamer basket inside. Ensure the water level is below the bottom of the basket.
   • Bring the water to a rolling boil over medium-high heat.
2. 2

   Steam the Zucchini

   • Carefully arrange the zucchini slices in the steamer basket in a single layer. If necessary, steam in two batches to avoid overcrowding.
   • Cover the pot with a tight-fitting lid and reduce the heat to medium.
   • Steam for 5-7 minutes. The zucchini is done when it is tender-crisp, meaning it can be easily pierced with a fork but still has a slight bite and vibrant green color.
3. 3

   Season and Serve

   • Using tongs or a slotted spoon, carefully transfer the hot zucchini from the steamer basket to a serving bowl.
   • Immediately drizzle with extra virgin olive oil and fresh lemon juice. The heat will help the zucchini absorb the flavors.
   • Add the minced garlic, salt, and freshly ground black pepper.
   • Gently toss everything together until the zucchini is evenly coated.
   • Garnish with chopped fresh parsley and serve immediately.