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Easy Lemon and Herb Chicken Orzo One Pot

with Leek, Mushrooms and Baby Leaf Salad
Anushka Magan
Anushka MaganUpdated on November 04, 2025
Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Calories
: 
720 kcal
Protein
: 
60.4g protein
Difficulty
: 
Easy
Allergens:
  • Cereals containing gluten
  • Wheat
  • Milk
  • Egg
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

4 unit(s)

British Chicken Thighs

120 grams

Orzo

(Contains: Cereals containing gluten, Wheat)

2 unit(s)

Garlic Clove

1 unit(s)

Lemon

1 unit(s)

Leek

10 grams

Chicken Stock Paste

20 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

1 pinch

Chilli Flakes

1 sachet(s)

Mixed Herbs

80 grams

Sliced Mushrooms

20 grams

Baby Leaf Mix

Not included in your delivery

1 tbsp

Honey

300 milliliter(s)

Water for the Sauce

Energy (kJ)3013 kJ
Energy (kcal)720 kcal
Fat30.8 g
of which saturates10 g
Carbohydrate56.1 g
of which sugars14.6 g
Dietary Fibre7.2 g
Protein60.4 g
Salt1.6 g
Potassium231 mg
Calcium39 mg
Iron0.4 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Instructions

1

Preheat your oven to 240°C/220°C fan/gas mark 9.

Peel and grate the garlic (or use a garlic press). Cut the lemon into wedges.

Trim the root and dark green leafy part from the leek and discard. Halve lengthways, then thinly slice.

2

In a medium bowl, combine the honey (see pantry for amount), half the garlic, half the mized herbs and a drizzle of oil. 

Season with salt and pepper then add the chicken and mix together so they're nicely coated in the marinade. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

3

Heat a drizzle of oil in a large, wide-bottomed ovenproof pan on medium-high heat. TIP: If you don't have an ovenproof pan, use a normal pan and transfer to an ovenproof dish before baking.

Once hot, add the leek and mushroom. Season with salt and pepper and fry  until softened, 4-6 mins, stirring occasionally.

Once softened, add the orzo, remaining garlic and mixed herbs. Fry for a further min. 

4

Stir in the chicken stock paste and water for the sauce (see pantry for amount).

Bring to the boil then remove from the heat and carefully lay the chicken on top . Cook on the middle shelf of your oven until the orzo is tender and the chicken is browned and cooked through, 30-35 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

 

see if needs longer - 40-45??

5

Once cooked, remove the pan from the oven. Lift off the chicken and set aside. 

Stir in half the cheese, sprinkle in half the chillli flakes (add less if you'd prefer things milder), squeeze in some lemon juice and season with salt and  pepper. 

Taste and season with more salt, pepper or lemon juice if you feel it needs it. 

6

Spoon the orzo into your bowls, laying the chicken pieces on top. Sprinkle over the remaining cheese and chilli flakes (add less if you'd prefer things milder). 

Serve the salad alongside, drizzling a little olive oil over the leaves to finish. 

Enjoy!

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