One Pan Lemon Chicken Parmesan Orzo (HC)
Ingredients
- 1 tsp olive oil
- ½ onion, finely chopped
- 80g courgette, chopped
- 1 chicken breast, diced
- Pinch of black pepper, for seasoning
- 1 tsp oregano
- 1 tsp garlic powder
- ½ tsp onion powder
- 190ml chicken stock
- 60g orzo pasta
- Juice and zest of ½ a lemon
- A handful of fresh spinach, chopped (or 1-2 blocks frozen, defrosted)
- 30g Parmesan, grated
- 1 tbsp fresh parsley, chopped (optional)
- Portion of salad or vegetables of your choice (optional)
Instructions
Heat the olive oil in a large frying pan over medium heat.
Add the onion, courgette and chicken. Sauté for 3–4 minutes until the chicken is starting to brown.
Season with black pepper, oregano, garlic powder and onion powder. Cook for 1-2 to release the flavours.
Pour in 120ml of the chicken stock and stir in the orzo, lemon juice, and zest. Bring to a simmer, cover and cook on low heat for 5-6 minutes, stirring occasionally.
Add the remaining 70ml of stock and stir to combine. Cook for another 5-6 minutes or until the orzo is tender and the liquid is mostly absorbed. If the mixture is too thick, add a splash of water while cooking to loosen it.
Once the orzo is cooked, stir in the spinach, and half of the Parmesan. Cook until the spinach has wilted.
Taste and adjust the seasoning if needed.
Serve with a sprinkle of the remaining Parmesan and parsley (if using). You can also serve with a portion of salad or vegetables of your choice (if wanted).