One-pot lemony chicken orzo with spinach

Chicken, rice-shaped orzo pasta, peas and spinach all cooked together in one pan with lemon and Parmesan. A creamy, risotto-like weeknight dinner with no stirring marathon.

Ingredients

• 600 g Chicken thighs, boneless and skinless, cut into bite-size pieces
• 15 ml Olive oil
• 1 Onions, finely chopped
• 0.2 Garlic, crushed
• 300 g Orzo
• 1 Chicken stock cubes, made up with 900ml hot water
• 2 g Dried oregano
• 150 g Frozen peas
• 150 g Spinach
• 1 Lemons, zested and juiced
• 40 g Parmesan, grated

Method

1. Brown the chicken in the oil in a large deep pan for 6 minutes.
2. Add the onion and cook for 4 minutes, then add the garlic.
3. Stir in the orzo, stock and oregano. Cover and simmer for 12 minutes, stirring now and then so it does not stick, until the orzo is tender and most of the stock absorbed.
4. Stir in the peas, spinach, lemon zest and juice and Parmesan for 3 minutes until the spinach wilts. Add a splash of water if it is too thick.
5. Season and serve straight away.