Lemon Chicken Orzo

• 400 gchicken breasts, cubed
• 700 mlchicken stock
• 200 gcherry tomatoes, halved
• 100 gbaby spinach
• 1 tspfresh thyme leaves
• 2 tbspolive oil
• 300 ggluten-free orzo
• 1lemon, zest and juice
• 1 tbspcapers, drained (optional) (optional)
• 40 gParmesan, finely grated
• 10 gchives, chopped
• Fine salt and black pepper
• 1small ciabatta (optional)

Method

1. 1Pat the cubed chicken dry on kitchen paper. Season generously with salt and pepper before it hits the pan.
2. 2Heat 1 tbsp olive oil in a wide pan and brown the chicken in two batches for 4–5 minutes per batch. Lift out; it will finish cooking in the orzo.
3. 3Add the remaining tablespoon of olive oil to the same pan. Tip in the orzo and toast for 1 minute, stirring, until the grains smell nutty and look glossy. Toasting stops them clagging together and builds a deeper, more savoury base.
4. 4Pour in the chicken stock; it will hiss and lift the fond off the bottom of the pan. Bring to a simmer, cover and cook for 8–10 minutes, stirring once halfway, until the orzo is al dente with a slight bite and the liquid has gone loose and creamy rather than soupy or dry.
5. 5Return the chicken and juices with the tomatoes, lemon zest and juice, and thyme. Cook for at least 2 minutes, until the tomatoes soften and the thickest chicken piece reaches 75°C for 30 seconds.
6. 6Off the heat, fold through the baby spinach and Parmesan until the leaves wilt and the dish turns glossy and cohesive. Stir in the capers if using; they bring a sharp, briny lift that plays off the lemon.
7. 7Taste and adjust the seasoning. Scatter over the chives and serve with the optional ciabatta if using.

Per serving

kcal

299

protein

37.6g

fibre

2g

carbs

6.2g

fat

13.8g