Summer Chicken and Prawn Orzo Salad
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Summer Chicken and Prawn Orzo Salad

with Pesto and Baby Plum Tomatoes

Cereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time40 minutes
Cooking time30 minutes


serving amount

120 grams


(Contains Cereals containing gluten)

3 unit(s)

Garlic Clove

125 grams

Baby Plum Tomatoes

1 unit(s)


(May contain Celery)

1 unit(s)


2 unit(s)

Chicken Breasts

1 sachet(s)

Mixed Herbs

150 grams

King Prawns

(Contains Crustaceans)

64 grams

Fresh Pesto

(Contains Milk)

40 grams

Wild Rocket


Nutritional information

Energy (kJ)2636 kJ
Energy (kcal)630 kcal
Fat18.9 g
of which saturates4.3 g
Carbohydrate57.3 g
of which sugars10.2 g
Protein59.3 g
Salt2.23 g
Always refer to the product label for the most accurate ingredient and allergen information.


Large Saucepan
Garlic Press
Aluminum Foil
Baking Tray
Large Frying Pan
Large Bowl



Preheat your oven to 220°C/200°C fan/gas mark 7.

Bring a large saucepan of water to the boil with 0.5 tsp salt for the orzo.

When boiling, add the orzo to the water and bring back to the boil. Cook until tender, 10 mins. Once cooked, drain in a sieve and pop back in the pan. Drizzle with oil and stir through to stop it sticking together. Set aside to let the orzo cool slightly.


Meanwhile, peel and grate the garlic (or use a garlic press). Halve the baby plum tomatoes. Pop the garlic and tomatoes onto a piece of foil with a drizzle of oil, then season with salt and pepper.

Fold the foil, sealing on all sides to create a parcel. Pop onto a large baking tray. When the oven is hot, roast on the bottom shelf until softened, 15-20 mins.

Trim the courgette, then quarter lengthways. Chop widthways into 1cm chunks.



Heat a drizzle of oil in a large frying pan on medium-high heat. Season the chicken with salt and pepper and sprinkle with the mixed herbs. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Once the oil is hot, lay the chicken into the pan and cook until browned, 5 mins each side.

Once browned, lay the chicken onto a baking tray. Roast on the top shelf of your oven until cooked through, 10-12 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle. When cooked, remove from your oven, cover with foil and allow to rest for a couple of mins.


Meanwhile, drain the prawns. Heat the (now empty) frying pan on high heat. Add an extra drizzle of oil of needed. 

Once hot, add the prawns and courgette. Season with salt and pepper and stir-fry for 5-6 mins. Once cooked, remove the pan from the heat. IMPORTANT: Wash your hands and equipment after handling raw prawns. The prawns are cooked when pink on the outside and opaque in the middle.


When everything's ready, add the tomatoes, garlic and juices into a large bowl. Add the pesto, half of the lemon juice and a drizzle of olive oil. Season with salt and pepper. Stir together to combine. 

Add the orzo, courgette and prawns to the bowl. Stir the salad until well combined. Add the rocket leaves and gently combine. Taste the salad and season with more salt and pepper or a squeeze of lemon juice if needed. 


Cut the chicken widthways into 2cm slices.

Share the orzo salad between bowls. Top with the chicken slices and serve.