Spring Lemon & Asparagus Orzo
Soft, lemony orzo with tender chicken and delicious British asparagus is hard to beat at this time of year. The orzo pasta turns creamy as it cooks, soaking up the stock, while the lemon zest keeps everything fresh rather than rich. The asparagus is added right at the end, so it stays lovely and crisp, which lifts the whole dish.
Asparagus is a nutritional powerhouse, packed with folate, vitamins A, C, E and K. It helps our body make glutathione, our master antioxidant which repairs our skin and cells from environmental damage.
This recipe is naturally dairy-free and you can find the gluten-free switches in the cook’s tips below.
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Spring Lemon & Asparagus Orzo
Instructions
- Finely slice the leek and chop the courgette. Slice the chicken breasts into roughly 1cm strips.
- Heat the olive oil in a large-lidded pan over a medium heat. Add the chicken and cook, stirring regularly, until it’s just cooked through.
- Add the leek and courgette and cook for around 5 minutes more, until they are softened but still holding their shape.
- Stir in the lemon zest, orzo and chicken stock. Bring to a gentle simmer, then cover and cook for 8 minutes, giving it an occasional stir so nothing catches.
- Lay the asparagus over the top, pop the lid back on and let it steam for a further 4 minutes, until just tender.
- Season to taste with salt and pepper and then scatter over the parsley if you are using it, and serve straight away.
Notes
Per serving. Nutrition content in food is never consistent, so take these estimates with a pinch of salt! Also, our recipes tend to use low-GI carbs and sugars, so these values are not directly comparable with shop-bought UPFs.
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