Summer Pesto Orzo and Herby Chicken Thighs

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

Once hot, lay the chicken thighs flat in the pan. Fry until browned all over, 3-4 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, 12-15 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

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).

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.

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.