Recipe | Chicken & Green Orzo


Once again, there were two recipes with the most votes on This Week For Dinner poll, but I’ve decided to share this as it’s much more suitable for summer and I cooked orzo last week. For those unfamiliar, it’s a rice-shaped pasta and incredibly light. Generally, we eat brown pasta/rice/noodles, but orzo is the exception – and doesn’t bloat me or make me ill. This recipe serves three (but also stretched to two smaller portions for Alfie, who loved it!).

Ingredients
·         Two chicken breasts, cut into chunks
·         Four spring onions, sliced
·         600ml chicken stock
·         150g orzo
·         100g frozen peas
·         80g kale, stalks removed and shredded
·         One lemon, juice and zest

Method
·         Fry the chicken, until cooked through
·         Add the spring onions and cook for two minutes
·         Boil the chicken stock in a saucepan, add the orzo and cook for 10 minutes
·         Then add the peas and kale and cook for a further four minutes
·         Add the chicken to the orzo; season and stir through the lemon juice/zest
·         Serve with grated parmesan (optional)

Please let me know if you try this recipe – or any of my others. If you’re sharing on Instagram, use the hashtag #LucyLovesRecipe so I can take a look at your creations.

Love, Lucy xx

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