Lemon Chicken Orzo

Ingredients

• 400 g chicken breasts, cubed
• 700 ml chicken stock
• 200 g cherry tomatoes, halved
• 100 g baby spinach
• 1 tsp fresh thyme leaves
• 2 tbsp olive oil
• 300 g gluten-free orzo
• 1 lemon, zest and juice
• 1 tbsp capers, drained (optional)
• 40 g Parmesan, finely grated
• 10 g chives, chopped
• Fine salt and black pepper
• 1 small ciabatta

Method

1. Pat the cubed chicken dry on kitchen paper. Season generously with salt and pepper before it hits the pan.
2. Heat 1 tbsp olive oil in a wide stainless or cast iron pan over medium-high heat until it shimmers. Add the chicken in a single layer, working in two batches if needed; crowd the pan and the meat boils in its own juices instead of catching golden. Sear for 4–5 minutes until burnished on the outside and just cooked through, then lift out onto a plate to rest.
3. Add 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. Pour 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. Return the chicken and any resting juices to the pan with the halved cherry tomatoes, lemon zest, lemon juice and thyme leaves. Stir through and let the tomatoes soften for 2 minutes so they collapse and bleed their juices into the orzo.
6. Off 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. Taste. It should be bright with lemon, savoury from the Parmesan and well-peppered.