Baked Chicken, Fennel and Zucchini Orzo – Naomi Crisante

Ingredients

• 2 tablespoons lemon juice
• 2 tablespoons extra virgin olive oil
• 2 teaspoons Dijon mustard
• 1 teaspoon honey
• 1.2 kg boneless chicken thigh fillets
• 50g butter
• 1 onion, finely diced
• 1 bulb baby fennel, diced, fronds retained or 2 stalks celery, diced
• 2 cloves garlic, crushed
• 250g orzo or risoni pasta
• 3 cups chicken stock
• 1 zucchini
• 6 thin lemon slices
• 1/2 bunch continental parsley