Lemon Chicken Orzo
Julia Frey of Vikalinka
Lemon chicken orzo bake with olives and Cavolo nero, ready in three simple cooking stages and wildly flavoursome.
Prep Time 10 minutes mins
Cook Time 45 minutes mins
Course Main Course
Cuisine Modern European
Servings 6
Calories 669 kcal
- 1 tbsp olive oil
- 6 skinless boneless chicken thighs
- salt
- 2 large shallots or 1 onion, chopped
- 2 cloves garlic
- 100g/ ½ cup basil pesto
- 1 lemon
- 1.25 litre/5 cups chicken stock
- 50g/1/4 cup pitted green olives
- 1 tsp salt
- 120g/4 oz Cavolo Nero/Kale, rib removed or spinach
- 500g/17 oz orzo
- 50g/1/2 cup Parmesan cheese
Preheat the oven to 180C/350F. Season the chicken thighs with salt and brown them in 1 tbsp of olive oil in a large and deep pan over medium heat until golden but not cooked all the way through. Remove to a plate.
To the same pan add the chopped onion and cook over low heat for 5-7 minutes, then add the minced garlic and cook for 30 seconds longer. Stir in basil pesto, juice of ½ lemon, chicken stock and salt, bring the liquid to a simmer.
Once it’s bubbling add the chopped cavolo nero, Parmesan cheese, olives and orzo, stir to combine, then top with the chicken thighs, cover with a lid and cook in the preheated oven for 20 minutes, then uncover and cook for 5-10 minutes longer. Serve with additional grated Parmesan and lemon wedges.
Calories: 669kcalCarbohydrates: 76gProtein: 43gFat: 21gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.02gCholesterol: 121mgSodium: 1227mgPotassium: 822mgFiber: 5gSugar: 7gVitamin A: 2470IUVitamin C: 30mgCalcium: 224mgIron: 3mg
Keyword lemon chicken orzo