Lemon orzo chicken recipe | Good Food

Units:

1 tbsp olive oil
2 leeks
halved and finely sliced
300g orzo
150g asparagus
roughly chopped into 4cm lengths
500ml low-salt chicken or vegetable stock
2 tbsp low-fat crème fraîche
1 lemon
zested and juiced
250g cooked chicken
shredded
250g frozen peas
½ small bunch of chives

Method

step 1
Heat the oil in a pan and fry the leeks for 5 mins over a medium-high heat, adding a splash of boiling water from the kettle halfway through to steam them slightly. Add the orzo, asparagus and stock, and cook for 10 mins over a high heat, stirring continuously.
step 2
Stir through the crème fraîche, lemon zest, juice, chicken, peas and most of the chives. Season and keep on the heat for 3-4 mins to warm through the chicken, adding a splash of water to loosen if needed. Divide between bowls and top with the remaining chives.