Chicken Orzo

Ingredients

• 1 leek

• 2 onions

• 3 cloves of garlic

• 4 chicken breasts

• 350g of orzo

• 1 litre of veggie stock

• S&P for seasoning

• Chilli flakes to taste

• Zest & juice of one lemon

• Bunch of thyme

• Olive oil for frying

• 1 tbsp cream cheese (optional)

• To garnish: chives, parsley & parmesan

Instructions

1. Finely slice your garlic, leek & onions.

2. Add the chicken breasts to a very hot oiled pan and fry on each side for about 5-6 mins until golden brown. Then remove. (Try not to move them once you place them down on the pan, and don’t worry if they’re not cooked through, you will finish them off with the orzo.)

3. Fry the onions for a few mins, then add in the leeks and garlic to the same pan, and allow to soften and cook through.

4. Add the orzo and combine everything together.

5. Season with salt, pepper & hot chilli flakes to taste.

6. Add in the veggie stock, followed by the chicken breasts.

7. Grate the lemon zest on top, then pour in the lemon juice.

8. Place the bunch of thyme on top, then add back on the lid and allow everything to cook through on a low/medium heat for 15 minutes or so.

9. When the orzo has absorbed all of the stock but is still moist, remove off the heat and remove the thyme.

10. Optional, add in a tablespoon of garlic cream cheese, I love the Boursin one at the moment! It will make the dish extra creamy!

11. Garnish with chives, parsley & a little parmesan. Enjoy!