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.
INGREDIENTS
- 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)
METHOD
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