EVERYDAY PACKED LUNCH
Lemon–oregano chicken orzo
A moist one-pan pasta with chicken and courgette, made for easy reheating.
- Serves
- 4 generously
- From scratch
- 35 min
- Morning with prep done
- 10–12 min
Ingredients
4 generous portions · metric quantities
- 600 g boneless skinless chicken thigh, diced into 2 cm pieces
- 320 g dried orzo
- 400 g courgette, diced
- 150 g onion, peeled and quartered
- 6 g garlic, peeled
- 20 ml olive oil
- 900 ml low-salt chicken stock, plus water as needed
- 2 g dried oregano
- 20 ml lemon juice
- 10 g parsley, chopped
- 3 g salt, or to taste
Method
Chop
Bimby TM7
Place onion and garlic in the mixing bowl, fit lid and chop 5 sec / speed 5, without heat. A knife also works.
Brown the chicken
Wide deep sauté pan
Heat olive oil over medium-high heat. Cook chicken for 5 minutes, turning. Add chopped onion and garlic and cook for 4 minutes. Add courgette and oregano; cook for 2 minutes.
Cook the orzo
Sauté pan + hob
Stir in orzo and stock. Bring to a gentle simmer and cook for 10–14 minutes, or until orzo is tender, stirring frequently to prevent sticking. Add water if it becomes dry. Check chicken reaches 75°C for 30 seconds.
Finish
Spoon
Stir in lemon juice, parsley and salt to taste. Keep slightly saucy because orzo absorbs liquid as it stands. Divide into four portions.
Kitchen notes
Contains wheat; check stock allergens. Vegetarian version: replace chicken with 600 g drained cooked chickpeas and use vegetable stock. Soften onion first; add chickpeas with the orzo.
Recipe development draft; not yet kitchen-tested. Timings are guides: check texture and doneness. Bimby settings are manual settings, not an official Guided Cooking programme.