Sunday night, after we mourned the loss of Corey Hornicek, I just simply was not in the mood to cook. My boyfriend, who has now earned very large points in my book hopped up and went “babe, I'll cook for you tonight”. It was sorta like an out of body experience where my mind couldn't process what my ears were hearing.

We have just recently joined the Blue Apron club. For those of you that do not know, Blue Apron is a food delivery service where you choose 2 or 3 meals per week and the company delivers you recipes and food. It's a little bit of cheating for a food columnist, but I am exposed to recipes that I normally wouldn't be eating had I not started this.

One thing we really love about it is everything is pre-measured, and all meals come with at least 1-2 sides. It sorta takes the brain work out of meal prepping, even though I have many many great recipes. Blue Apron recently partnered with Weight Watchers, where your points are measured and calories counted. This dish is Weight Watchers approved, coming in at 13 points.

Gene chose to make for me a garlic caper chicken with zucchini and orzo. Holy cow. Maybe it was because it was 11 p.m. and I was starving, but that chicken with capers might have been the best dish I ever had and super simple!

Capers for those of you that do not know are salty and briny, due to the fact they are pickled in vinegar or preserved in salt. They look like little berries and are immature flower buds from a plant in the mediterannian AND they are simply delicious.

For this weeknight recipe for 2, you will need 2 boneless skinless chicken breasts, 1 lemon quartered, 1 zucchini chopped lengthwise then thinly sliced crosswise, 1 tbsp capers, 4 oz orzo pasta, 2 cloves garlic chopped, 2 tbsp creme fraiche, 1 1/2 tsps calabrian chile paste, and 1 tsp whole dried oregano.

To begin, add the orzo pasta to the pot of boiling water and cook uncovered 7-9 minutes or until tender. If you cannot find orzo, feel free to use another type of pasta. Next, cook the zucchini by heating 1/2 teaspoon of olive oil in a pan of medium high heat until hot.

Add your sliced zucchini in an even layer and cook without stirring 2-3 minutes until browned. Add 1 clove chopped garlic and some chile paste to taste depending on how spicy until the zucchini is softened. Transfer to the plate and cover with foil to keep warm. Next, pat your chicken breasts dry with paper towels and season well with salt and pepper and dried oregano. Cook 6-7 minutes per side or until browned and cooked through.

Pull out your chicken and in the bottom of the pan add 1/2 teaspoon of olive oil, chopped capers, and remaining clove of chopped garlic. Cook for about 1 minute until softened and add the juice of 2 lemon wedges while the heat is off. To your pot of the cooked orzo, add your cooked zucchini, creme fraiche, and the juice of the remaining lemon wedges.

Stir to combine and add salt and pepper if needed. Serve the chicken over the finished pasta and top with the garlic-caper topping. I think the moral of this story is I might be having my boyfriend cook more now that I know he is capable of making this type of dish.