One-Pan Lemon Chicken Orzo

Ingredients

• 500g chicken thighs, cut into bite-sized pieces
• 1 tbsp olive oil
• 1 onion, finely chopped
• 3 garlic cloves, minced
• 250g orzo
• 800ml chicken stock
• 1 lemon, zest and juice
• 100g spinach
• 60g grated parmesan
• Salt and black pepper

Method

1. Season the chicken with salt and pepper. Heat the oil in a wide pan and brown the chicken for 5 to 6 minutes.
2. Add the onion and cook until soft, then stir in the garlic for 30 seconds.
3. Tip in the orzo and pour over the stock. Simmer gently for 10 to 12 minutes, stirring often so the orzo does not catch.
4. Stir through the lemon zest, lemon juice, spinach, and parmesan. Cook until the spinach has wilted and the orzo is tender.
5. Taste and adjust the seasoning. Serve while creamy.

Notes

• Add frozen peas in the last 3 minutes if you want extra veg.
• Swap spinach for kale if that is what you have in the fridge.