Mediterranean Lemon Chicken with Tomato Orzo and Roasted Zucchini

Preheat oven to 425°F (220°C).

Cut 2 medium zucchini into 1/2-inch half-moons. Place on a baking sheet, drizzle with 1 tablespoon olive oil, and season with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Toss to coat and spread in a single layer.

Pat 1.5 pounds chicken breasts dry with paper towels. Season both sides with 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1 teaspoon dried oregano, and 1/2 teaspoon garlic powder.

Zest the large lemon, then cut in half and squeeze juice from one half (about 2 tablespoons). Set aside both zest and juice.

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 5-6 minutes per side until golden brown and cooked through (internal temperature of 165°F). Transfer to a plate and cover with foil to keep warm.

Place the zucchini in the oven and roast for 15-20 minutes, turning halfway through, until tender and lightly browned.

While chicken and zucchini cook, heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add 1.5 cups orzo and toast, stirring frequently, for 2 minutes until lightly golden.

Add 1 can diced tomatoes (with juice) and 2 cups chicken broth to the orzo. Bring to a boil, then reduce heat to low. Cover and simmer for 10-12 minutes, stirring occasionally, until orzo is tender and liquid is absorbed.

Stir the lemon zest, 1 tablespoon lemon juice, and 2 tablespoons chopped fresh parsley into the cooked orzo.

Slice the chicken breasts across the grain.

Serve the sliced chicken over the tomato orzo with roasted zucchini on the side. Sprinkle with 1/2 cup crumbled feta cheese and remaining 2 tablespoons fresh parsley.

Slice the remaining lemon half into wedges and serve on the side for additional squeezing if desired.