Mediterranean Style Chicken and Creamy Pesto Orzo
For Adults: Add Spring Onion and Pumpkin Seeds
- Cereals containing gluten
- Wheat
- Milk
- Nuts
- Cashew nuts
- Sulphites
- Wheat
- Barley
- Celery
- Cereals containing gluten
- Milk
- Mustard
- Soya
- May contain traces of allergens
- Peanut
This recipe is perfect for families, with extra ingredients to elevate it for parents. Indulgent and speedy, this creamy orzo is loaded with plenty of veg alongside the chicken. Parents can add spring onion and pumpkin seeds whilst the kids tuck in.
Ingredients
2 unit(s)
British Chicken Breasts
1 sachet(s)
Mediterranean Style Seasoning
(May contain traces of: Sulphites, Wheat, Barley, Celery, Cereals containing gluten, Milk, Mustard, Soya)
1 unit(s)
Leek
1 unit(s)
Carrot
1 unit(s)
Spring Onion
180 grams
Orzo
(Contains: Cereals containing gluten, Wheat)
10 grams
Chicken Stock Paste
75 grams
Creme Fraiche
(Contains: Milk)
60 grams
Basil Pesto
(Contains: Nuts, Cashew nuts, Milk May contain traces of: Peanut)
15 grams
Pumpkin Seeds
Not included in your delivery
125 milliliter(s)
Water for the Sauce
Nutrition Values
Utensils
Cooking Steps
a) Preheat your oven to 240°C/220°C fan/gas mark 9. Bring a large saucepan of water to the boil with ½ tsp salt for the orzo.
b) Heat a drizzle of oil in a frying pan on high heat.
c) Once hot, lay the chicken into the pan. Season with salt and pepper. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
d) Fry until golden, 3-4 mins, then turn and cook for 1 min more.
a) Transfer the chicken to a baking tray, skin-side up and sprinkle over half the Mediterranean style seasoning.
b) Roast the chicken on the top shelf of your oven until cooked through, 12-15 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
a) While the chicken fries, trim the root and dark green leafy part from the leek and discard. Halve lengthways, then thinly slice.
b) Trim the carrot, then quarter lengthways (no need to peel). Chop widthways into small pieces. Trim and thinly slice the spring onion.
c) While the chicken is roasting, pop your pan back on medium-high heat and add a drizzle of oil (no need to clean).
d) Once hot, add the carrot and leek and stir-fry until tender, 6-8 mins.
a) While the veg cooks, add the orzo to the water and bring back to the boil. Cook until tender, 10 mins.
b) Once cooked, drain in a sieve and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.
a) Once the veg has softened, stir in the chicken stock paste, creme fraiche, water (see pantry for amount) and remaining Mediterranean style seasoning.
b) Simmer for 2-3 mins, then remove from the heat.
c) Stir in the pesto and cooked orzo. Toss to coat. Remove the pan from the heat.
d) Add a splash of water if the sauce looks a little thick. Season with salt and pepper if needed.
a) Once cooked, pop the chicken on a board to rest for a couple of mins, then thinly slice.
b) Spoon the orzo into bowls and top with the chicken.
c) Elevate me: Sprinkle the spring onion and pumpkin seeds over the adult portions (and any kids' portions if they want them too!).
