Lemony Pulled Chicken Orzo
with Courgette, Spinach and Peas
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.
Ingredients
2 unit(s)
British Chicken Breasts
2 unit(s)
Garlic Clove
1 unit(s)
Carrot
1 unit(s)
Courgette
(May contain Celery)
1 unit(s)
Lemon
15 grams
Chicken Broth Paste
1 sachet(s)
Mixed Herbs
120 grams
Orzo
(Contains Cereals containing gluten)
120 grams
Peas
40 grams
Baby Spinach
Not included in your delivery
300 milliliter(s)
Water
¼ tsp
Salt for the Stew
Nutritional information
Utensils
Instructions
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.
Remove the chicken to a plate and set aside for later.
Meanwhile, peel and grate the garlic (or use a garlic press).
Trim the carrot (no need to peel), then slice widthways on a diagonal into 0.5cm thick rounds.
Trim the courgette, halve widthways, and slice into 1cm thick half moons. Zest and cut the lemon into wedges.
Once you have removed the chicken from the pan, add the carrot and fry, 4-5 mins, then add the courgette and stir-fry until browned on the outside and softened, 5-6 mins.
Add the garlic and fry for 1 min more. Return the chicken to the pan.
Pour the water and salt for the sauce (see pantry for both amounts) into the saucepan with the chicken.
Add the chicken broth paste and mixed herbs and season with pepper. Bring to the boil, then lower the heat to medium and 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.
Once cooked, remove the pan from the heat and transfer the chicken to a plate. Use two forks to shred the chicken as finely as you can.
While the sauce simmers, 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.
Add the peas to the water for the last 2 mins of cooking time.
Once cooked, drain in a sieve and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.
Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins. Stir through the orzo and peas.
Add a squeeze of lemon juice and half of the lemon zest to the stew.
Taste, and season with salt, pepper or more lemon juice as needed.
Share your lemony pulled chicken orzo stew between bowls.
Serve with any remaining lemon wedges for squeezing over.
Enjoy!
