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Summer Pesto Orzo and Herby Chicken Breasts
Summer Pesto Orzo and Herby Chicken Breasts

Summer Pesto Orzo and Herby Chicken Breasts

with Courgette, Young Pea Pods and Greek Style Cheese

Recipe Development Team
Recipe Development TeamPublished on May 09, 2025

Al fresco season is upon us at last! For a summery indulgence in the evenings, enjoy this Summer Pesto Orzo and Herby Chicken Breast. It's full of fresh flavours inspired by Italian sunshine.

Tags:
Family Friendly
High Protein
Allergens:
Cereals containing gluten
Wheat
Milk

The quantities provided above are averages only.

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.

Total35 minutes
Active 25 minutes
DifficultyEasy

Ingredients

serving amount

1 sachet(s)

Roasted Spice and Herb Blend

2 unit(s)

British Chicken Breasts

180 grams

Orzo

(Contains: Cereals containing gluten, Wheat)

1 unit(s)

Courgette

(May contain traces of: Celery)

80 grams

Young Pea Pods

1 unit(s)

Garlic Clove**

1 unit(s)

Lemon

32 grams

Pesto

(Contains: Milk)

50 grams

Greek Style Salad Cheese

(Contains: Milk)

37.5 grams

Red Pepper Chilli Jelly

Not included in your delivery

1 tbsp

Plain Flour

10 grams

Butter

1 tbsp

Olive Oil for the Dressing

Nutritional information

Energy (kJ)3401 kJ
Energy (kcal)813 kcal
Fat27.8 g
of which saturates9.9 g
Carbohydrate87.5 g
of which sugars19.3 g
Dietary Fibre4.7 g
Protein51.4 g
Salt1.5 g
Calcium33 mg
Iron0.9 mg
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Bowl
Large Saucepan
Baking Tray
Pan
Sieve
Garlic Press
Zester

Cooking Instructions and Tips

Prep the Chicken
1

Preheat your oven to 220°C/200°C fan/gas mark 7. Bring a large saucepan of water to the boil with ½ tsp salt for the orzo.

In a large bowl, combine the roasted spice and herb blend and plain flour (see pantry for amount). Season with salt and pepper.

Add the chicken and toss to coat. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Fry and Bake
2

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, lay the chicken flat in the pan. Fry until browned all over, 5 mins each side.

Once the chicken is browned, transfer to a large baking tray.

Bake on the middle shelf of your oven until cooked through, 10-12 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Cook the Orzo
3

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.

Meanwhile, trim the courgette, then quarter lengthways. Chop widthways into 1cm chunks. Halve the young pea pods lengthways.

Peel and grate the garlic (or use a garlic press).

Char the Courgette
4

Return the (now empty) chicken pan to medium-high heat (no need to clean). Add another drizzle of oil if the pan is a little dry.

When hot, add the courgette and cook until charred, 6-8 mins total. Turn only every couple of mins. Add the pea pods to the pan and stir-fry until tender, 2-3 mins. 

Meanwhile, zest and cut the lemon into wedges.

Once the courgette is charred and pea pods tender, add the garlic and butter (see pantry for amount). Allow to melt, then toss to coat the veg, 30 secs. Remove from the heat.

Bring it All Together
5

In a large bowl, combine the pesto, half the lemon juice, a pinch of lemon zest and the olive oil for the dressing (see pantry for amount). Season with salt and pepper.

Add the cooked orzo, courgette and pea pods to the dressing. Crumble in half the Greek style cheese. Toss to coat.

Taste and season with more salt, pepper and lemon juice if needed.

Serve Up
6

When the chicken is cooked, drizzle over the red pepper chilli jelly. Turn to coat, then cut thinly widthways into 1cm slices.

Share the pesto orzo between your bowls.

Top with the chicken. Drizzle over any leftover glaze from the tray.

Sprinkle over the remaining cheese and lemon zest.

Enjoy!

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