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Chicken & Zucchini Orzo

Total Time 30 minutes
Servings 4
Author emma

Ingredients

  • 500 g boneless chicken thighs
  • 2 tbsp Herby Mustard Butter
  • 1 zucchini
  • 1 onion
  • 1/2 bag baby spinach
  • 1 lemon (zest and juice)
  • 1 1/4 cup orzo
  • 2.5 cup chicken stock
  • Man Grind
  • 1 tbsp Italian Stallion
  • 50 g feta

Instructions

  1. Season thighs on both sides with Man Grind and brown in Herby Mustard Butter (or regular butter)

  2. When thighs are brown remove from the pan and set aside 

  3. Add sliced onion and thinly sliced zucchini, along with Italian Stallion

  4. Saute over a medium heat for a minute or two

  5. Add orzo

  6. Add baby spinach

  7. Add chicken stock and zest of lemon. Season with Man Grind

  8. Return chicken thighs to the pan and bring to a rapid simmer

  9. Once simmering reduce the heat to medium low and cover with a lid, simmer for 18 minutes

  10. After 18 minutes the orzo should be cooked and most of the liquid absorbed. If it is still too wet cook it uncovered for another minute or two. Squeeze over the juice of the lemon, allow to sit for 3-4 minutes before serving. Crumble over some feta to serve and serve with a salad or additional veges.