Warm Lemon-Dill Orzo with Soft White Beans

Thoroughly wash 2 cups of fresh baby spinach and 1/2 cup of fresh dill. Finely chop the spinach, finely mince the dill, and peel and mince 2 whole garlic cloves. Zest and juice the 2 whole lemons to yield 1 tablespoon of zest and 4 tablespoons of fresh juice.

Pat dry 17 ounces of raw boneless skinless chicken breasts with paper towels. Season both sides with a pinch of salt and black pepper. Heat 1 tablespoon of olive oil in a skillet over medium-high heat, add the chicken, and sear for 6 to 7 minutes per side until the internal temperature reaches 165 degrees Fahrenheit. Transfer to a cutting board, let rest for 5 minutes, then dice into small, kid-friendly pieces.

Bring 8 cups of water and 1 tablespoon of salt to a boil in a large pot. Add 11.5 ounces of dry orzo pasta and cook for 8 to 9 minutes until al dente. Drain, reserving 1/4 cup of the pasta water, and return the orzo to the warm pot.

In a small saucepan, heat 1 tablespoon of olive oil over medium-low heat. Add the 2 minced garlic cloves and sauté for 1 minute until fragrant. Add 22 ounces of canned cannellini beans (drained and rinsed) and cook for 3 to 4 minutes until warmed through.

To the warm pot of orzo, add the warmed cannellini beans, diced chicken, chopped spinach, 3.5 ounces of crumbled feta cheese, the minced dill, lemon zest, and 4 tablespoons of lemon juice. Drizzle with the remaining 2 tablespoons of olive oil and toss gently until the spinach wilts slightly. If needed, add a splash of the reserved pasta water to moisten.

For the 10-year-old's school lunch: Preheat an insulated thermos with boiling water for 5 minutes, empty it, dry it, and immediately pack 2 warm servings of the salad inside.

For the 2-year-old toddler: Scoop 1 serving into a bowl, use a fork to slightly mash the cannellini beans, ensure chicken pieces are finely shredded to prevent choking, and let cool to a safe, warm temperature before serving.