Chicken and Lemon Orzo
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Chicken and Lemon Orzo

Chicken and Lemon Orzo

with fennel and Italian style cheese

Sometimes, you have a combination of flavours that's simply meant to be. Chicken, when paired with earthy spices, bright lemon, and herbaceous parsley is certainly an instance of this. This creamy chicken orzo will excite your tastebuds and warm your belly all at once.

Tags:
Quick
Family Friendly
Protein Rich
Discovery
Under 650 calories
Allergens:
Wheat
Milk
Sesame
Mustard
Celery
Total Time20 minutes
Cooking Time25 minutes
DifficultyEasy

Ingredients

Serving amount

260 grams

Diced Chicken Breast

170 grams

Dried Orzo

(Contains Wheat May be present Lupin, Egg, Mustard, Soya)

1 unit(s)

Lemon

1 unit(s)

Fennel

1 unit(s)

Grated Italian Style Hard Cheese

(Contains Milk)

2 unit(s)

Garlic

65 grams

Creme Fraiche

(Contains Milk)

5 grams

Parsley

2 sachet(s)

Middle Eastern Style Spice Mix

(Contains Sesame, Mustard)

1 sachet(s)

Hello Muscat

(Contains Celery)

Not included in your delivery

to taste

Oil

to taste

Salt

to taste

Pepper

to taste

Water

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Nutrition Values

Energy (kJ)2685 kJ
Energy (kcal)642 kcal
Fat16.7 g
of which saturates8.6 g
Carbohydrate78.9 g
of which sugars6 g
Dietary Fiber0 g
Protein46 g
Cholesterol0 mg
Salt3.64 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

Zester
Sieve
Grater

Instructions

Cook the Orzo
1
  • Boil a large pot of salted water for the orzo.
  • When boiling, add the orzo to the water and bring back to the boil.
  • Cook until softened, 10-12 mins.
  • Once cooked, drain in a sieve and pop back in the pot, off the heat.
  • Drizzle with oil and stir through to prevent sticking.

TIP: If you’re in a hurry you can boil the water in your kettle.

Prep the Veg
2
  • Meanwhile, zest and quarter the lemon.
  • Peel and grate the garlic (or use a garlic press). 
  • Roughly chop the parsley (stalks and all). 
  • Trim the root tip and green stalks of the fennel. Halve lengthways and thinly slice widthways.
Soften the Fennel
3
  • Place a large pan over medium-high heat with a drizzle of oil.
  • When hot, add the fennel and chicken to the pan. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.
  • Season with salt and pepper.
  • Fry until cooked through, stirring, 8-10 mins.

TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.

4
  • Add the garlic to the pan along with the Middle Eastern spice mix
  • Fry, stirring, until fragrant, 1 min.
5
  • Add creme fraiche, muscat and 100ml water (double for 4p) to the pan.
  • Stir through half the parsley along with the lemon zest and a squeeze of lemon juice. 
  • Simmer, stirring, until everything is warmed through, 2-3 mins.
  • Add the orzo and stir to combine.
  • Add another splash of water if you feel the orzo is too dry. 
6
  • Taste your dish then season with salt, pepper and more lemon juice if required.
  • Divide the orzo between deep plates or bowls.
  • Garnish with a sprinkling of cheese and the remaining parsley.
  • Serve any remaining lemon wedges alongside for squeezing over.
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