This is my creamy, zesty lemon orzo chicken, the perfect midweek dinner option thats hassle free and high in protein.
Ingredients:
1 tbsp garlic, minced
1 onion, chopped
1 courgette, sliced
1 yellow pepper, diced
2 tbsp Italian mixed herbs
1kg chicken thighs (skin-on)
150g dry orzo
1.2 litres chicken stock
2 handfuls spinach
100ml double cream
Garnish: Lemon slices & 1 tbsp fresh parsley
Method: - Season the chicken thighs with salt, pepper and 1 tbsp Italian mixed herbs. Cook them in a large pan over medium heat for 10 minutes, until the juices run clear. Remove from the pan and set aside. - In the same pan, sauté the onion, garlic, courgette, and yellow pepper until softened. - Stir in the dry orzo, then pour in the chicken stock. Cover and simmer on low heat for 15 minutes until the orzo is tender. - Stir in the double cream, season with salt and pepper, and add the zest and juice of one lemon. Toss in the spinach and cook for another 5 minutes until wilted. - Return the chicken to the pan and heat through for 5 minutes. Garnish with fresh parsley and lemon slices. Serve hot and enjoy!
