Lemon Chicken & Asparagus Orzo
Tender chicken over lemony orzo with greens, parmesan and toasted pine nuts for crunch.
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Servings: 4
Ingredients
- 2 chicken breasts
- 1 tsp smoked paprika
- 1 tsp garlic granules
- 1 onion diced
- 1 red chilli finely chopped
- 3 garlic cloves minced
- 200 g orzo
- 500 ml chicken stock
- 250 g asparagus cut into thirds
- 100 g baby spinach
- 1 lemon zest and juice
- 40 g parmesan grated (plus extra to serve)
- 100 g Greek yoghurt
To serve:
- 30 g pine nuts toasted
Instructions
- Slice the chicken breasts in half lengthways to make thinner cutlets. Season with smoked paprika, garlic granules, salt and pepper.
- Heat the olive oil in a large frying pan over a medium-high heat. Add the chicken and cook for a few minutes on each side until golden and cooked through. Remove and rest.
- In the same pan, lower the heat slightly and add the onion. Cook until softened, then add the chilli and garlic and cook for another minute.
- Stir in the orzo and toast for 1 minute, then pour in the chicken stock. Bring to a simmer and cook for 8–10 minutes, stirring occasionally so it doesn’t stick.
- When the orzo is nearly cooked, stir through the asparagus and cook for 2–3 minutes until just tender.
- Add the spinach and let it wilt, then stir through the lemon zest, lemon juice, parmesan and Greek yoghurt. Season to taste.
- Slice the rested chicken. Spoon the orzo onto plates, lay the chicken over the top.
- Finish with toasted pine nuts, extra parmesan, and lemon zest.