Pan Seared Chicken with Lemon, Feta, Zucchini Orzo

This is one of my favorite dinners any time of year, but especially during the summer when zucchini / summer squash is everywhere you look! Herby pan seared chicken gets paired with a warm zucchini, feta, lemon & herb orzo that's bright, light and packed with vegetables. Once you try to the zucchini dish, you're going to want to make it all the time - it's also the perfect hearty side with a piece of roast salmon, steak, or even on its own as a vegetarian dinner. Best of all, it keeps several days in the fridge - so make a big batch of it tonight and use it throughout the week as a side dish or quick lunch.

The chicken in this dish is SO simple, yet so flavorful. I cook it in a cast iron skillet on the stove, but if you have a grill you can absolutely use that too. If you're using a meat thermometer to cook them, you want the breasts to read 155. Otherwise 5 minutes per side on a hot cast iron skillet is a good rule of thumb - just check the chicken is cooked through / opaque white and the juices run clear. If your chicken breasts are particularly thick, you may need an extra minute or two per side.

I use this chicken in a lot of other recipes too, and I love having leftovers to toss on a salad for a quick lunch or in a wrap. So make a little extra if you want to have some leftovers!