Directions
- 1Dice the onion, grate the garlic and parmesan, and then zest and juice the lemon.
- 2Dice the chicken, season with smoked paprika, onion and garlic powder, dried oregano, olive oil, salt and pepper, and mix well.
- 3Sear the chicken in a hot pan until golden (6-8 minutes), then remove and set aside.
- 4In the same pan, cook the onion for 3-4 minutes, then add garlic for 30 seconds.
- 5Add the orzo and then pour in the chicken stock.
- 6Simmer for 8-10 minutes until the orzo is just tender.
- 7Stir in the milk and cream, and then stir through the lemon zest. Heat for 2-3 minutes.
- 8Add in the peas and spinach.
- 9Return the chicken to the pan, and then add in the lemon juice.
- 10Fold through the parmesan.
- 11Portion into containers, and add more cheese.
Ingredients
- 1 kg Chicken Thighs, Boneless & Skinless
- 1.5 Tbsp Olive Oil
- 2 tsp Smoked Paprika
- 2 tsp Garlic Powder
- 2 tsp Onion Powder
- 1 tsp Dried Oregano
- Salt
- Pepper
- 1 Tbsp Olive Oil
- 1 Brown Onion, Finely Diced
- 5 Garlic Cloves, Finely Minced or Grated
- 400 g Orzo (Risoni)
- 800 ml Chicken Stock
- 300 ml Low Fat Milk
- 60 ml Thickened Cream
- 1 Lemon zest
- 2 Tbsp Fresh Lemon Juice
- 40 g Parmesan, Finely Grated
- 120 g Baby Spinach
- 120 g Frozen Peas
Equipment
hot pancontainers
Tips
- Holds up to 4 days in the fridge.
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