One-Pan Lemon Chicken Orzo

Method

1. Step 1 of 15

   Cut the chicken breast into 2 cm cubes.

   • Chicken breast

   

2. Step 2 of 15

   Dice the onion.

   • Onion

   

3. Step 3 of 15

   Mince the garlic.

   • Garlic

   

4. Step 4 of 15

   Halve the cherry tomatoes.

   • Cherry tomatoes

   

5. Step 5 of 15

   Zest and juice the lemon into a small bowl.

   • Lemon

   

6. Step 6 of 15

   Heat the olive oil in a wide deep frying pan over medium-high heat.

   • Olive oil

   

7. Step 7 of 15

   Fry the chicken cubes for 4 minutes until golden on all sides, then lift out onto a plate.

   • Chicken breast
   4 min

8. Step 8 of 15

   Add the onion to the pan and cook 3 minutes until soft and glassy.

   • Onion
   3 min

   

9. Step 9 of 15

   Stir in the garlic and cook 30 seconds until fragrant.

   • Garlic
   1 min

   

10. Step 10 of 15

    Add the orzo and stir for 1 minute to toast.

    • Orzo
    1 min

11. Step 11 of 15

    Pour in the chicken stock and bring to the boil.

    • Chicken stock

    

12. Step 12 of 15

    Turn down and simmer uncovered for 8 minutes, stirring often, until the orzo is almost tender.

    • Orzo
    8 min

    

13. Step 13 of 15

    Return the chicken with the tomatoes and simmer 3 minutes more, until the orzo is tender and the chicken reaches 74 °C.

    • Chicken breast
    • Cherry tomatoes
    74 °C / 165 °F3 minPoultry (whole, parts, and ground) to 74 °C / 165 °F

14. Step 14 of 15

    Off the heat, stir through the spinach with the lemon zest and juice until wilted.

    • Baby spinach
    • Lemon

15. Step 15 of 15

    Season with salt and pepper, then scatter with parsley and crumbled feta.

    • Salt
    • Black pepper
    • Flat-leaf parsley
    • Feta