Summer Pesto Orzo and Herby Chicken Thighs
with Courgette and Greek Style Cheese
Al fresco season is upon us at last! For a summery indulgence in the evenings, enjoy this Summer Pesto Orzo and Herby Chicken Thighs. It's full of fresh flavours inspired by Italian sunshine.
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
1 sachet(s)
Roasted Spice and Herb Blend
4 unit(s)
British Chicken Thighs
180 grams
Orzo
(Contains Cereals containing gluten)
1 unit(s)
Courgette
(May contain Celery)
1 unit(s)
Garlic Clove
1 unit(s)
Lemon
32 grams
Pesto
(Contains Milk)
50 grams
Greek Style Salad Cheese
(Contains Milk)
37 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
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Bring a large saucepan of water to the boil with 1/2 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 thighs and toss to coat. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
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.
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.
Meanwhile, zest and cut the lemon into wedges.
Once the courgette is charred, add the garlic and butter (see pantry for amount). Allow to melt, then toss to coat the courgette, 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 and courgette 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.
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!
