30 minute Greek Chicken and Orzo Pot

• Produce

  • 2 cloves Garlic
  • 2 Lemons
  • 1 tbsp Oregano, dried
  • 1 Oregano, fresh
  • 1 Red onion

• Canned Goods

  • 500 ml Chicken stock

• Pasta & Grains

  • 150 g Orzo pasta

• Baking & Spices

  • 1 Red pepper

• Oils & Vinegars

  • 1 tbsp Olive oil

• Other

  • 2 X boneless skinless chicken (cut into chunks

Found on wildeorchard.co.uk

Description

Directions

• Cut the chicken into chunks. Place in a medium bowl. Add the minced garlic, olive oil, oregano and juice of a lemon. Let marinade while you slice the onion and pepper.
• Heat a medium shallow pan on high heat and add a splash of olive oil.
• Add the chicken to the hot pan and cook chicken until no longer pink.
• Remove to a bowl and wipe out the pan so there are no black bits.
• Add another splash of oil to the pan. Add the sliced onion and cook for about 2 minutes.
• Then add the red pepper and continue to cook for another 2 minutes.
• Add the onion mix to the bowl with the chicken.
• Place the orzo in the pan and toss to coat in the oil in the pan. Some of the pasta may turn golden and toasty. Perfect!
• Add half of the stock and bring to a boil while stirring the orzo. It will want to stick to the pan, so stirring is key.
• Keep adding the stock about 100 ml at a time until the pasta is cooked or the stock is finished. If the stock is finished, but you feel the pasta needs more liquid, just add water.
• When the pasta is done, place the chicken on top of the orzo and serve in the pan. Sprinkle with cheese.