A beautiful dinner that is full of vibes of mediterranean sunshine. Buttery lemony orzo with chicken and asparagus, added protein with the chickpeas. What’s not to love? If you prefer a veggie option simply leave out the chicken add a little more chickpeas and asparagus. Beautiful with an ice cold glass of white or rosé.
2 chicken breasts – chopped into cubes
160g orzo ( 80g per person)
2 cloves garlic – minced
Cup of chickpeas
Juice of a lemon
Salt and cracked black pepper to season
Splash of white wine
2 tablespoons olive oil
Start by boiling a pan of water and a vegetable stock cube. When the water is boiling add your orzo and set a timer. Mine took 6 minutes.
At the same time bring another pan of water to the boil and add your asparagus.
While your orzo is cooking heat a tablespoon of olive oil in your large frying pan. Add your chicken pieces to the pan and pan fry along with your garlic, splash of white wine and the lemon juice.
Now your orzo should be ready. Drain and add a knob of butter, do the same for your asparagus. Transfer both to the the pan of ingredients along with your drained chickpeas.
Season with salt and cracked black pepper.