A one-pan dinner with tender chicken, silky orzo, plenty of lemon and herbs. Comforting enough for dinner, simple enough for a Tuesday.
INGREDIENTS
1 tbsp extra-virgin olive oil
250 g boneless skinless chicken thighs, cut into bite-size pieces
Sea salt
Freshly ground black pepper
1 small onion, finely chopped
2 garlic cloves, finely chopped
160 g orzo
1 jar The Good Gut Nourish, 500 ml
Zest of 1 lemon
2 large handfuls baby spinach
30 g finely grated parmesan, plus extra to serve
1 tbsp fresh lemon juice, plus more to taste
2 tbsp chopped parsley or dill
METHOD
Heat the olive oil in a wide pan over medium-high heat.
Season the chicken lightly and cook for 4-5 minutes until golden. Remove to a plate.
Reduce the heat to medium. Add the onion and cook for 3 minutes, then add the garlic and cook for another 30 seconds.
Stir in the orzo for 1 minute.
Pour in the entire jar of Nourish and add the lemon zest. Return the chicken to the pan.
Simmer gently for 9-11 minutes, stirring regularly, until the orzo is tender and the mixture is glossy. Add a small splash of water if it becomes too thick before the orzo is cooked.
Fold through the spinach.
Remove from the heat and stir in the parmesan, lemon juice and herbs.
Taste, adjust the seasoning and serve with extra parmesan.
