Cut the chicken breasts into 1-inch cubes. In a medium bowl combine 2 tbs olive oil, 2 tbs lemon juice, 1 tsp lemon zest, minced garlic, chopped parsley, thyme, 1 tsp salt and 1/2 tsp black pepper. Add the chicken cubes, toss to coat, cover and refrigerate for at least 20 minutes (up to 2 hours). If using wooden skewers, soak them in water 20 minutes before threading.

Assemble Skewers

Thread marinated chicken onto skewers, leaving a little space between pieces so heat circulates. Arrange on a plate ready for cooking.

Cook

Preheat a grill or grill pan to medium-high heat (about 400°F/200°C). Oil the grates or pan lightly. Grill skewers 3–4 minutes per side, turning once, until internal temperature reaches 165°F (74°C) and chicken is lightly charred. Remove and let rest 3 minutes before serving.

Creamy Lemon-Garlic Orzo

Cook Orzo

In a medium saucepan heat 1 tbs olive oil over medium heat. Add the minced garlic and sauté 30 seconds until fragrant. Add the orzo and toast, stirring, 1 minute.

Simmer

Add 2 cups chicken broth and bring to a gentle boil. Reduce heat to low and simmer, stirring occasionally, until the orzo is tender and most liquid is absorbed, about 8–10 minutes.

Finish Creamy Sauce

Stir in 1/4 cup heavy cream, 1/4 cup grated Parmesan, 1/2 tsp lemon zest, 1/2 tsp salt and 1/4 tsp black pepper. Cook 1–2 minutes until warmed and slightly thickened. Taste and adjust seasoning. Stir in chopped parsley just before serving.

Charred Vegetable Medley

Prepare Vegetables

Toss the zucchini slices, red pepper pieces and red onion wedges with 1 tbs olive oil, 1 tsp balsamic vinegar, 1/2 tsp dried oregano, 1/2 tsp salt and 1/4 tsp black pepper in a bowl until evenly coated.

Sear

Heat a large skillet or grill pan over medium-high heat until hot. Add the vegetables in a single layer (cook in batches if needed) and sear without moving 2–3 minutes until char marks appear. Toss or flip and cook another 2–3 minutes until tender-crisp and lightly caramelized.

Finish

Remove from heat and taste for seasoning. Add a tiny extra drizzle of balsamic if desired and keep warm until serving.