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Lemon & Garlic Chicken Orzo

An easy, one-pot recipe that packs a real flavour punch. I absolutely love orzo and this one is so creamy you'd never guess it's dairy free! The whole dish will be on the table in less than 30 minutes so a great mid-week meal.

Dairy / egg / soya / nut free

Serves 2 adults & 2 children

Keep covered in the fridge for 2 days and reheat thoroughly, adding a splash of plant-based milk if needed to loosen. Not suitable for freezing.


- 1 tbsp oil

- 2 chicken breasts

- 1 onion

- 3 garlic cloves

- 300g orzo

- 700ml chicken stock (low salt)

- 150ml plant-based milk

- 120g spinach leaves

- 1 lemon - juice & zest

- 100ml cream alternative (I used Oatly)

- 2 tbsp nutritional yeast (optional, helps to give a savoury flavour)


1. Dice the onion & garlic, set aside. Chop the chicken breasts into small bite sized pieces+

2. Heat the oil in a large pan (that has a lid),when hot add the chicken and cook, stirring regularly, for 5 minutes until cooked through then transfer onto a plate

3. Add a splash more oil then add the onions and garlic, cook stirring for 3 minutes

4. Add the orzo and cook stirring for a further 1 minute then add the hot chicken stock & milk. Bring to the boil then reduce heat to low and cover with lid

5. Cook for 10 minutes, stirring well every 2 minutes

6. Add the spinach, lemon juice, lemon zest and nutritional yeast. stir well, cover again and cook for 2 minutes until orzo is cooked

7. Stir through the cooked chicken and cream alternative until heated through and serve. Season adults portions to taste


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