Lemony Chicken & Orzo

Ingredients

• 2 boneless, skinless chicken breasts (or 3–4 thighs)
• ~150g orzo
• 1 small onion or shallot, finely chopped
• 1–2 cloves garlic, minced — optional
• 1 lemon (zest + juice)
• ~2½ cups chicken stock (from bouillon is fine), kept warm
• A couple of handfuls baby spinach — optional, for greens
• A handful of fresh dill or parsley, chopped
• Olive oil; a small knob of butter — optional, to finish
• Grated parmesan to serve — optional
• Salt and pepper

Method

1. Season the chicken with salt and pepper. Heat a glug of olive oil in a wide pan over medium-high and cook 3–4 minutes a side until golden and just done — thin/pounded pieces cook faster. Transfer to a plate to rest, then slice or leave whole.
2. Lower to medium. Add a little more oil and the onion; soften ~4 minutes. Add the garlic (if using) and the orzo, and stir a minute so the orzo toasts lightly.
3. Add the lemon zest and a ladle of warm stock. Stir often, adding more stock a ladleful at a time as it’s absorbed — risotto-style — until the orzo is al dente and creamy-looking, ~10–12 minutes.
4. Stir in the spinach to wilt, then the lemon juice. Taste and adjust — it should be bright and a little loose (it thickens as it sits). Loosen with a splash more stock if needed.
5. Off the heat, swirl in the butter if using and fold in the herbs. Nestle the chicken back in with any juices. Serve with parmesan if you like.