Lemony Chicken & White Bean Skillet
A bright, one-pan dinner with tender chicken, creamy beans, and greens. It tastes like more work than it is.
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Herby Baked Orzo with Zucchini
A cozy baked pasta that stays light and green, with lemon, herbs, and a crisp golden top.
PREP15 min
COOK35 min
SERVES6
COSTLow
How to make it
Method
- 01
Heat the oven to 400°F. Lightly oil a 9-by-13-inch baking dish.
- 02
Warm 1 tablespoon olive oil in a large skillet over medium-high heat. Cook the zucchini with a pinch of salt until lightly browned, 5 minutes. Stir in the garlic.
- 03
Add the zucchini, orzo, broth, lemon zest, and ½ teaspoon salt to the baking dish. Stir, cover tightly with foil, and bake for 22 minutes.
- 04
Uncover and stir in the peas, feta, herbs, and lemon juice. If the orzo looks dry, add a splash of hot water.
- 05
Mix the panko with the remaining olive oil, scatter it over the top, and bake uncovered until golden, 8 to 10 minutes.
GLADLY NOTE
Assemble through the covered-bake step earlier in the day, refrigerate, then add about 8 minutes to the covered baking time.
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