• Marinate your chicken for at least 1 hour before cooking. In a bowl, crack an egg, whisk it, and add the chicken. Season evenly. Keep in the fridge until it's time to get started.
• After marinating the chicken, preheat the oven to 400℉. Put the chicken into a baking pan and bake for about 25 minutes, or until internal temperature reaches 165℉.
• In a pan, sautee half of the shallot with 2 tbsp of olive oil until shallot is translucent and aromatic. Set this aside to let cool for dressing.

Prepare the orzo

• Once the chicken has about 15 minutes left to cook, start preparing the orzo according to the instructions. This usually takes 11 minutes. Coat gently with olive oil when done cooking.

Cook the asparagus

• Add olive oil, garlic, and the other half of the shallot to a pan and cook on medium until aromatic. Add in the asparagus, salt, and pepper. Sautee until asparagus is slightly tender, but still vibrant green.

Make dressing

• In a small bowl, add the cooled shallot and oil, plus 2 more tablespoons of olive oil. Add honey, lemon juice, dijon, salt, pepper, and oregano. Whisk well.

Put everything together

• Add your orzo to a bowl and top with chicken and asparagus. Coat the bowl in the dressing and serve!