Lunch
One-pan lemon chicken orzo
Chicken, orzo, spinach and lemon in one pan
- Ready in 30 min
- 495 kcal
Suits: Balanced, Mediterranean
Per serving
- kcal
- 495
- Protein
- 52 g
- Carbs
- 58 g
- Fat
- 8 g
Ingredients
- 170 g chicken breast
- 80 g orzo
- 80 g spinach
- 30 g lemon
- 5 ml olive oil
Method
- Cut the chicken breast into bite-sized pieces and season with salt and black pepper. Finely grate the zest of the lemon, then cut it in half.
- Heat the olive oil in a deep frying pan over a medium-high heat and fry the chicken for 4–5 minutes until golden all over.
- Stir in the orzo for 1 minute, then pour in boiling water to about two and a half times the volume of the orzo and add the lemon zest and a pinch of salt.
- Simmer for 10–12 minutes, stirring often so it doesn't stick, until the orzo is tender, most of the water is absorbed and the chicken is cooked through with no pink in the middle. Add a splash more water if it gets too thick.
- Stir in the spinach for 1–2 minutes until wilted, then squeeze in the juice of the lemon.
- Season with salt and black pepper and serve straight away.
Possible allergens: recipes may contain gluten, milk, eggs, nuts, peanuts, soya, sesame, fish and other allergens. We don't check the labels of the specific products you buy, so we can't guarantee that a dish contains no allergens or hasn't been cross-contaminated. Always check the label, and speak to a doctor if you have an allergy. More about allergens