Lemon orzo chicken
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
Ingredients
- 1 tbsp olive oil
- 2 leeks, halved and finely sliced
- 300g orzo
- 150g asparagus, roughly chopped into 4cm lengths
- 500ml low-salt chicken or vegetable stock
- 2 tbsp low-fat crème fraîche
- 1 lemon, zested and juiced
- 250g cooked chicken, shredded
- 250g frozen peas
- ½ small bunch of chives
Method
- STEP 1
Heat the oil in a pan and fry the leeks for 5 mins over a medium-high heat, adding a splash of boiling water from the kettle halfway through to steam them slightly. Add the orzo, asparagus and stock, and cook for 10 mins over a high heat, stirring continuously.
- STEP 2
Stir through the crème fraîche, lemon zest, juice, chicken, peas and most of the chives. Season and keep on the heat for 3-4 mins to warm through the chicken, adding a splash of water to loosen if needed. Divide between bowls and top with the remaining chives.
