Place the chicken breasts on a cutting board and cover with baking parchment. Gently pound them to an even thickness of approximately 2cm.

In a medium bowl, combine lemon zest, crushed garlic, olive oil, salt, and pepper. Add the chicken and coat thoroughly. Refrigerate while preparing the pesto.

Toast the flaked almonds in a dry frying pan over medium heat for 2–3 minutes until lightly golden.

Add the toasted almonds to a food processor along with the whole garlic clove, parsley, basil, most of the mint leaves, Parmesan, extra virgin olive oil, lemon juice, salt, and pepper. Blend until smooth.

Cook the orzo in a large pot of salted boiling water according to package instructions until al dente.

Heat a griddle pan over medium-high heat. Cook the marinated chicken for 4–5 minutes per side until fully cooked and lightly charred. Transfer to a plate and allow to rest.

Drain the orzo and set aside.

Drizzle the asparagus with a little olive oil and season lightly. Griddle for about 3 minutes until just tender.

Toss most of the pesto through the warm orzo along with any juices released from the resting chicken.

Slice the chicken into strips.

Arrange the pesto-coated orzo on a large serving platter. Top with asparagus and sliced chicken.

Garnish the Chicken Pesto Orzo Salad with remaining mint leaves, shaved Parmesan, freshly ground black pepper, and a drizzle of extra virgin olive oil before serving.