Summer Cajun Chicken & Corn Asparagus Orzo

1. Preheat oven to 425°F.

2. Trim the white ends off the asparagus.

3. Add asparagus to a baking sheet and drizzle with 2 teaspoons of olive oil. Season with salt and 1/4 teaspoon of pepper.

4. Bake asparagus for 7-9 minutes at 425°F.

5. Heat a skillet over medium-high heat. Add 2 tablespoons olive oil and 2 tablespoons butter and let it melt.

6. Add frozen corn to the skillet and cook for 2 minutes. Add 1/2 teaspoon salt and pepper to taste and stir occasionally for another 8 minutes until corn is cooked through and browned.

7. In a large bowl, whisk together 2 tablespoons Cajun seasoning, 2 tablespoons olive oil, and juice of 1/2 lemon.

8. Add 1 pound chicken breast to the bowl and coat fully with the mixture. Let marinate for 15-20 minutes.

9. In a skillet over medium-high heat, cook marinated chicken for 5-7 minutes on each side until internal temperature reaches 165°F.

10. Mix together juice of 1 lemon, 2 teaspoons Cajun seasoning, 3/4 cup olive oil, 1/2 teaspoon kosher salt, 2 teaspoons honey, 2 grated garlic cloves, and 2 teaspoons Dijon mustard in a bowl for the dressing.

11. Cook 4 cups of orzo until al dente, then mix with 1/2 chopped red onion, 2 cups of arugula, and 1/2 cup of feta cheese.

12. Combine cooked asparagus, corn, chicken, and orzo mixture with dressing and serve.