Pep ’n Zest Creamy Lemon Chicken Orzo

Ingredients

• 600 g boneless chicken breasts, cut into bite-sized pieces
• 2 tbsp olive oil
• 2 tbsp BlixSam Pep ’n Zest (Lemon Pepper)
• 1 medium onion, finely chopped
• 3 garlic cloves, crushed
• 300 g orzo pasta
• 750 ml chicken stock
• 250 ml fresh cream
• 80 g finely grated Parmesan
• 2 cups baby spinach
• 1 tbsp fresh lemon juice
• 1 tbsp butter
• Salt, if needed
• Fresh parsley, chopped, for serving
• Extra Parmesan for serving

Method

1. Place the chicken in a bowl with 1 tbsp Pep ’n Zest and 1 tbsp olive oil. Toss until well coated.
2. Heat the remaining olive oil in a large deep frying pan. Add the chicken and cook over medium-high heat until golden and almost cooked through. Remove and set aside.
3. Reduce the heat slightly. Add the onion and cook for 2–3 minutes until softened. Add the garlic and cook for another 30 seconds.
4. Add the orzo and remaining 1 tbsp Pep ’n Zest. Stir for about a minute so the orzo gets coated in all that flavour.
5. Pour in the chicken stock. Bring to a gentle simmer and cook for 10–12 minutes, stirring regularly, until the orzo is tender and most of the liquid has been absorbed.
6. Return the chicken to the pan. Stir in the cream and Parmesan and simmer gently for another 3–4 minutes until thick and creamy and the chicken is completely cooked.
7. Fold through the baby spinach and cook just until wilted.
8. Finish with the lemon juice and butter. Taste before adding any extra salt, as Pep ’n Zest, stock and Parmesan already provide seasoning.
9. Serve immediately with chopped parsley, extra Parmesan and a light sprinkle of Pep ’n Zest over the top.

💛 BlixSam Tip