Herby Chicken & Lemon Orzo

• Chicken breast(600 g)
• Orzo(280 g)
• Onion(1)
• Garlic(4 cloves)
• Spinach(120 g)
• Flat Leaf Parsley(20 g)
• Fresh dill(10 g)
• Lemon(1)
• Olive oil(2 tbsp)
• Butter(20 g)
• Chicken Broth(900 ml)
• Parmesan(50 g)
• Dried Oregano(1 tsp)
• Salt(1 tsp)
• Black pepper(½ tsp)

Method

1. 1

   Cut {Chicken breast} into small irregular bite-size pieces. Finely chop {Onion} and {Garlic}. Roughly chop {Fresh parsley} and {Fresh dill}. Zest and juice {Lemon}.

   ~12 min

2. 2

   Heat {Olive oil} and {Butter} in a large deep skillet or pot over medium heat. Add the {Chicken breast}, {Salt}, and {Black pepper}, then cook until the chicken is lightly golden in spots but not fully cooked through. Stir in the {Onion}, {Garlic}, {Oregano}, and lemon zest and cook until softened and fragrant.

   ~8 min

3. 3

   Stir in the {Orzo} and cook for 1 minute to coat. Pour in the {Chicken Stock} and bring to a gentle bubble, scraping up anything from the bottom.

   ~2 min

4. 4

   Lower the heat and simmer, stirring often, until the {Orzo} is tender and most of the liquid has been absorbed into a glossy, risotto-like sauce.

   ~12 min

5. 5

   Stir in the {Spinach}, {Parmesan}, {Fresh parsley}, {Fresh dill}, and lemon juice from the {Lemon}. Cook just until the spinach wilts and the sauce turns creamy and cohesive. Taste and adjust seasoning if needed.

   ~2 min

6. 6

   Spoon into bowls and serve with a little extra herb scatter on top.

   ~0 min