Lemon Baked Chicken & Orzo Salad

In a mixing bowl, add the olive oil, lemon zest, lemon juice, cumin, fennel seeds, garlic, salt, and pepper. Whisk to combine.

Pour the marinade over the chicken and mix well to ensure all the chicken is coated.

Preheat your oven to 190 degrees Celsius.

Heat a griddle pan until smoking hot. Brown the chicken on both sides to get a charred color.

Place the chicken into an ovenproof dish in a single layer. Add the lemon wedges and bake in the oven until cooked through.

Bring a medium pot of water to a boil. Add a little vegetable oil and orzo pasta. Cook until al dente. Strain and do not rinse. Let the orzo cool before making the salad. Once cool, add a little pure olive oil and mix through to prevent the pasta from clumping.

In a mixing bowl, combine the orzo, chickpeas, tomatoes, cucumbers, red onion, olives, feta cheese, remaining olive oil, salt, and pepper. Mix well.

Serve the salad with Lemon baked chicken & garnish with fresh microgreens.