Lemon Chicken Orzo Pasta

Ingredients

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Method:

• Preheat the oven to 180°C fan bake.

• In a bowl, combine 1 tablespoon of olive oil with the cumin and mixed herbs. Slice each chicken breast into three even pieces and coat well in the marinade. Season generously with salt and pepper.

• Heat 1 tablespoon of olive oil in an ovenproof casserole dish or large skillet over medium heat. Add the chicken pieces and sear for a few minutes on each side until lightly browned. Remove from the pan and set aside.

• Add the lemon slices to the pan and cook for 1 minute on each side until golden. Remove and set aside with the chicken.

• Reduce the heat to low and add the butter. Once melted and bubbling, stir in the garlic and cook for 2 minutes until just beginning to brown. Add the orzo and cook for about 2 minutes, stirring, until coated in butter and lightly toasted.

• Dissolve the chicken stock cubes in boiling water and pour into the pan, scraping up any browned bits from the bottom.

• Stir in the capsicum and baby spinach until the spinach wilts. Return the chicken, lemon slices, and any juices back into the dish.

• Bake uncovered for 15 minutes. Remove from the oven, stir through the cream, and return to bake for another 5 minutes until golden and the chicken is cooked through.

• Season to taste with salt and pepper. Serve immediately, garnished with fresh basil and lemon wedges on the side.