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Pesto Pulled Chicken Orzo

Pesto Pulled Chicken Orzo

Pesto Pulled Chicken Orzo

with Spinach, Peas and Cheese

Recipe Development TeamUpdated on November 14, 2025

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Not to be confused with rice, orzo is actually a type of pasta. Our Pesto Pulled Chicken Orzo uses basil pesto to flavour the orzo, with fresher flavours coming from spinach and peas.

Tags:

Calorie Smart

•High Protein

•Low Carb

Allergens:

Cereals containing gluten

•Wheat

•Milk

•Egg

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total45 minutes

Active 25 minutes

DifficultyEasy

Ingredients

serving amount

2 unit(s)

British Chicken Breasts

2 unit(s)

Garlic Clove

120 grams

Orzo

(Contains: Cereals containing gluten, Wheat)

20 grams

Chicken Stock Paste

40 grams

Baby Spinach

120 grams

Peas

32 grams

Pesto

(Contains: Milk)

40 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

1 pinch

Chilli Flakes

Not included in your delivery

600 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)2432 kJ

Energy (kcal)581 kcal

Fat20.1 g

of which saturates6.9 g

Carbohydrate52.2 g

of which sugars7 g

Dietary Fibre5.9 g

Protein52.7 g

Salt3.04 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Large Saucepan

•Garlic Press

•Lid

Instructions

Brown the Chicken

1

Heat a large saucepan on medium-high heat with a drizzle of oil.

Once hot, add the chicken breasts and cook for 2 mins on each side, until browned all over. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Once cooked, remove the chicken to a plate and set aside.

Fry the Garlic

2

While the chicken fries, peel and grate the garlic (or use a garlic press).

Once you've removed the chicken from the saucepan, add the garlic to the pan with a drizzle of oil if needed and season with salt and pepper. Fry for 1 min.

Add the orzo to the pan and stir until coated, 1 min.

Simmer Time

3

Pour the water for the sauce (see pantry for amount) into the saucepan. Add the chicken stock paste and season with salt and pepper.

Bring to the boil, then lower the heat to medium.

Return the chicken to the pan. Cover the pan with a lid. Simmer until the chicken is cooked, 15-20 mins, stirring halfway. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Add the Veg

4

Once the chicken and orzo are cooked, add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.

Next, stir in the peas.

Finishing Touches

5

Once cooked, remove the pan from the heat and transfer the chicken to a plate. Use two forks to shred the chicken into small pieces.

Add the pulled chicken back to the pan. Stir in the pesto and hard Italian style cheese.

Taste the sauce and season with salt and pepper if needed.

Serve Up

6

Share your pulled chicken and pesto orzo between your serving bowls.

Sprinkle over the chilli flakes to finish.

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