Dinner recipe
One-pan chicken breast orzo with peas, spinach, lemon, oregano, and a light yoghurt finish for a bright family dinner.
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Ingredients
wide lidded pan, knife, chopping board, grater, jug
Method
Cut the chicken breast into bite-size pieces. Finely chop the onion, grate the garlic, zest and halve the lemon, crumble the chicken stock cube into 750ml just-boiled water, and wash the spinach.
Heat 1 tablespoon olive oil in a wide lidded pan over a medium-high heat. Add the chicken with the dried oregano, black pepper, and a pinch of salt, then cook for 5 to 6 minutes until golden on the outside. Lift onto a plate.
Lower the heat to medium. Add the onion to the same pan and cook for 4 minutes until softened, scraping up any golden bits. Stir in the garlic and orzo for 1 minute so the pasta is coated in the pan juices.
Pour in the hot stock and return the chicken and any juices to the pan. Cover and simmer for 9 to 11 minutes, stirring twice, until the orzo is nearly tender and the chicken is cooked through.
Stir in the frozen peas and spinach. Cook uncovered for 3 to 4 minutes until the peas are hot, the spinach has wilted, and the orzo is creamy rather than dry.
Take the pan off the heat. Stir the Greek yoghurt with the lemon zest and 1 tablespoon lemon juice, then fold it through the orzo. Rest for 2 minutes, taste, and add more lemon juice or black pepper if needed.
Spoon the lemon chicken orzo into shallow bowls, making sure each portion has chicken, peas, and spinach visible. Serve with any remaining lemon wedges.
