PA Live: Nicole Vanluvender Segment 2 June 11, 2018

PA live!

Today we are making a delicious meal of lemon garlic chicken served with lemon orzo salad with asparagus, spinach, and feta.  Joining us once again in the PA Live Kitchen is working Mom Nicole Vanluvender.

Lemon Garlic Chicken


8-12 chicken thighs (You can use boneless or any type of chicken you prefer)

Lemon pepper, garlic powder and kosher salt Lemon slices, grilled for garnishing if desired


6-8 cloves garlic minced 1/2 cup fresh squeezed lemon juice (about 3-4 lemons) zest of 2 lemons 4 tablespoon olive oil 2 tablespoon honey 1/2 teaspoon paprika 1/4 teaspoon chili flakes (optional) 1/4 teaspoon ground cumin 2 tablespoons fresh chopped parsley leaves

1 tablespoon fresh rosemary

Pinch of dried oregano


Sprinkle chicken with garlic powder, salt and lemon pepper and rub into the meat.

Mix all the ingredients in the Marinade in a large Zip lock bag and shake to combine well. Place the chicken in the bag and marinate in the refrigerator for a minimum of 30 minutes or up to 6 hours. Make sure to turn your bag once or twice.

While your grill is heating to medium/high, take your chicken out of the marinade. Once your grill is up to temperature, brush the grates with a little bit of olive oil and the grill the chicken on both sides, until it’s cooked through.

Once your chicken is finished grill lemon slices that have been lightly brushed with oil. Remove lemon slices and serve on top of the chicken.

Paring Suggestion:


Adapted from: Everyday Dishes


1 16oz. box orzo pasta

Salt- for boiling water

2 cloves garlic finely chopped

1 teaspoon olive oil

8 asparagus spears cut into 1 inch pieces

1 – 2 cups packed fresh baby spinach

Juice of 1 large lemon

1/3 cup feta cheese

Fresh parsley and basil finely chopped

Salt and pepper, to taste


In a medium sauce pan, bring 4 cups of water to boil. Add the salt. Stir in orzo. Cook until tender, about 10 minutes. Drain orzo and set aside.

In a small sauté pan, sauté garlic in olive oil. Add in asparagus pieces. Sauté for 3-4 minutes. Stir in spinach. Cook until asparagus is tender and the spinach wilts down.

Put the orzo in a medium bowl and add in the sautéed greens. Squeeze fresh lemon juice over the orzo and vegetables. Stir, season with salt and pepper to taste. Add more lemon juice if desired.

Sprinkle orzo with feta cheese, fresh basil and parsley. Serve warm or at room temperature.

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