Dinner recipe
Chicken breast orzo with peas, spinach, lemon, oregano and a light yoghurt finish.
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Ingredients
30cm 4l saute pan and lid, 2l pea saucepan and colander, mixing bowl, scales, measuring jug and clean probe thermometer, knife, board and fine grater
Method
For more than four servings, repeat batches of no more than four. Divide displayed ingredients and measured method totals between batches; keep cut dimensions, pan sizes and per-batch times fixed, and allow extra elapsed time. Cut chicken into strips no thicker than 1cm. Finely chop onion, crush garlic and chop spinach. Measure 2g lemon zest and 15ml juice; cut remaining fruit into wedges. Dissolve all stock cube in 750ml freshly boiled water and separately measure 100ml water as a rescue reserve.
Heat a 30cm 4l pan over medium-high heat. Divide chicken into two equal batches, no more than 300g each. Divide 10ml olive oil, all oregano and black pepper between them. Fry each 6–8 minutes, turning, until golden and cooked through. Check thickest pieces 75°C for 30 seconds using a clean probe; continue cooking and recheck if needed. Transfer to a clean plate.
Reduce heat to medium and add remaining 5ml olive oil. Cook all onion 8–10 minutes until softened, stirring. Add all garlic for 1 minute, then all dry orzo for 1 minute, stirring to coat.
Pour all prepared stock into the orzo. Simmer gently 15–18 minutes, stirring frequently across the pan base, until tender and saucy. If the pan becomes dry before the pasta softens, add the measured rescue water a little at a time, using only what is needed. Discard any unused reserve.
Meanwhile, bring 1000ml water to a boil in a 2l saucepan. Add all frozen peas, return to the boil and cook 3 minutes or the packet time if longer. Drain and discard water. Stir all spinach into the orzo over medium heat 3 minutes until wilted, then add cooked chicken, its juices and peas for 2 minutes until steaming hot throughout.
Take the pan off the heat. Mix all yoghurt with the measured lemon zest and juice, then gently fold through the hot orzo. Rest 2 minutes; do not bring the yoghurt sauce back to the boil.
Divide all chicken, orzo and vegetables equally between bowls and serve the lemon wedges alongside.
