we have food at home.

~ingredients:

• 1.5 lb chicken thighs
• chicken marinade:
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1 tsp italian seasoning
  • 1 tsp salt
  • 1 tsp pepper
• asparagus 
• shallot
• 5 cloves garlic
• 1 cup orzo
• 2 cups chicken stock
• 1/4 cup white wine
• zest + juice of 1 lemon
• 1 tbsp butter 
• handful of parsley
• neutral cooking oil

~instructions: 

1. Season the chicken thighs with onion powder, garlic powder, smoked paprika, italian seasoning, salt, and pepper.
2. Mince the shallot and garlic, set aside. 
3. Use a vegetable peeler to shave off the ends of the asparagus. Then, chop the asparagus into 1 inch pieces, on a bias. 
4. Zest 1 lemon, and set aside. 
5. Chop up some parsley, and set aside.
6. Heat up a pan over medium heat. Once hot, add a tbsp of oil. 
7. Place the chicken thighs into the pan, and sear on one side until browned. Then flip, and continue cooking until done.
8. Remove the chicken thighs, and set aside. 
9. To the same pan, add another drizzle of oil, followed by the minced shallot and garlic. Toast for 30 seconds. 
10. Stir in the orzo, until toasted. 
11. Deglaze the pan with 1/4 cup of white wine, and stir. 
12. Once the mixture has reduced, add in 2 cups of chicken stock and stir. 
13. Let the orzo cook, uncovered, stirring occasionally to prevent the orzo from sticking. 
14. While the orzo cooks, slice the chicken thighs. 
15. Add in the asparagus when the orzo is halfway done. 
16. When the asparagus turns bright green and orzo is done, turn off the heat. 
17. Add in the lemon zest, and 1 tbsp of butter. 
18. Mix until combined. Optional: add back the chicken to warm it up. 
19. Top with parsley, and squeeze some lemon over the orzo before serving. Enjoy!