Lemon Baked Chicken & Orzo Salad

To make Lemon Baked Chicken & Orzo Salad, start by marinating the chicken in a mixture of olive oil, lemon zest, lemon juice, cumin, fennel seeds, garlic, salt, and pepper. Preheat your oven to 190 degrees Celsius and brown the chicken in a hot griddle pan. Then, bake the chicken with lemon wedges until fully cooked. For the orzo salad, cook the orzo until al dente, then mix it with diced tomatoes, cucumbers, red onion, olives, feta cheese, and a dressing of olive oil, lemon juice, and apple cider vinegar. Serve the salad alongside the baked chicken.

Yes, you can make this dish gluten-free by substituting the orzo pasta with a gluten-free pasta alternative, such as rice pasta or quinoa. Just ensure that the other ingredients, like the chicken and vegetables, are also gluten-free to maintain dietary compatibility.

If you don't have fennel seeds, you can use anise seeds or omit them altogether. For the feta cheese, try using goat cheese or a dairy-free cheese for a vegan option. You can also replace Kalamata olives with green olives or capers if you prefer a different flavor.

Store any leftover Lemon Baked Chicken & Orzo Salad in an airtight container in the refrigerator. It will keep well for up to 3 days. To reheat the chicken, you can warm it in the oven or microwave, and the salad can be enjoyed cold or at room temperature.

For a complete meal, consider pairing Lemon Baked Chicken & Orzo Salad with a side of roasted vegetables, a light soup, or a fresh green salad. A glass of white wine, such as Sauvignon Blanc, would also complement the lemony flavors beautifully.