Lemon Chicken and Asparagus Orzo One-Pot
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Ingredients
- 400 g chicken breast fillets, diced
- 200 g asparagus spears, trimmed and cut into thirds
- 300 g orzo
- 700 ml chicken stock
- 1 lemon
- 1 tbsp olive oil
Nutrition (per serving)
- Calories
- 437 kcal
- Protein
- 34.4 g
- Carbohydrate
- 55.8 g
- of which sugars
- 3.8 g
- Fat
- 7.4 g
- of which saturates
- 1.3 g
- Fibre
- 4.6 g
- Salt
- 1.48 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a large pan and cook the diced chicken for 5-6 minutes until starting to turn golden.
- 2
Add the orzo, stirring for 1 minute, then pour in the chicken stock.
- 3
Bring to a simmer, cover and cook for 10 minutes, stirring occasionally.
- 4
Add the asparagus and cook for a further 4-5 minutes until the chicken is cooked through with no pink remaining and the orzo is tender.
- 5
Squeeze over the lemon juice.
- 6
Season and serve immediately.
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