1. Wash and chop asparagus then blanch – boil for 3 minutes then transfer immediately to a bowl of ice water to stop the cooking process

2. Heat olive oil in a large pan over medium heat

3. Cube chicken breasts and add them to the pan to cook for 3 minutes on one side, then use tongs to flip and cook on the other side for 2-3 minutes until golden

4. Add all spieces over the chicken and mix to coat, then continue to cook everything together for another 3 minutes (add more oil if needed to keep the chicken from sticking to the pan)

5. Add the orzo to the pan with the chicken and toss for 1-2 minutes to lightly toast it, then reduce the heat to medium-low and add in the chicken broth. Cover and let simmer for 10-12 minutes to fully cook the orzo, but periodically stir to keep it from sticking to the bottom of the pan!

6. Once the orzo is cooked, add in the lemon zest, lemon juice, coconut milk, feta cheese, and asparagus chunks – combine everything using a wooden spoon or spatula. Remove from the heat and serve!