Creamy Chicken and Leek Orzo

• 2 tbspolive oil
• 500gboneless skinless chicken thighs, cut into bite-sized pieces
• 2leeks, trimmed, washed and thinly sliced
• 2garlic cloves, crushed
• 1 tspdried thyme
• fine salt
• black pepper
• 300gorzo
• 900mlhot chicken stock
• 200gfrozen peas
• 100gGreek yoghurt
• 40gParmesan, finely grated
• 1lemon, zest and a squeeze of juice

Method

1. 1Heat the olive oil in a wide, deep pan over a medium-high heat. Season the chicken with salt and pepper, add it to the pan and cook for 6 minutes, turning once, until golden on the outside. It does not need to be cooked through yet.
2. 2Add the leeks, garlic and thyme, turn the heat down to medium and cook for 6 to 8 minutes, stirring, until the leeks are soft and sweet and have lost their squeak.
3. 3Stir in the orzo so it picks up the oil, then pour in the hot stock. Bring to a simmer and cook for 10 minutes, stirring every couple of minutes so nothing sticks, until the orzo is tender and the stock has thickened into a sauce. Add a splash of water if it gets tight before the orzo is done.
4. 4Stir in the peas and cook for 2 minutes until hot.
5. 5Take the pan off the heat and wait 30 seconds; yoghurt added to a boiling pan can split. Stir in the yoghurt, Parmesan, lemon zest and a squeeze of juice. Taste, season and serve from the pan.

Per serving

kcal

630

protein

45.6g

fibre

7.9g

carbs

69.8g

fat

18.3g