Créé avec l’IA
One-Pot Spicy Lemon Chicken, Mushroom and Parmesan Orzo
30 min 642 kcal par portion Facile
Ingrédients
4 Portions
- Dry orzo pasta350 g
- Halal-certified skinless chicken breast600 g
- Onion, diced200 g
- Mushrooms, sliced400 g
- Parmesan cheese, finely grated100 g
- Olive oil20 ml
- Medium lemons2 medium
- Baby spinach250 g
- Garlic, minced20 g
- Red chili flakes10 g
- Halal-certified chicken stock1 liter
Instructions
- 1
Cut the chicken breast into bite-sized pieces. Finely zest both lemons, then squeeze out their juice and set the zest and juice aside separately.
- 2
Heat the olive oil in a large, deep pot over medium-high heat. Add the chicken and cook for 5–7 minutes, stirring occasionally, until lightly browned and cooked through. Transfer the chicken to a plate and set aside.
- 3
Add the diced onion and sliced mushrooms to the same pot. Cook for 6–8 minutes, stirring regularly, until the onion is softened and the mushrooms are browned and their excess moisture has evaporated.
- 4
Add the minced garlic and red chili flakes. Cook for 30–60 seconds, stirring constantly, until fragrant.
- 5
Stir in the dry orzo and cook for 1 minute to lightly toast it. Pour in the chicken stock and scrape the bottom of the pot to release any browned bits.
- 6
Bring the mixture to a gentle boil, then reduce the heat to medium-low. Simmer uncovered for 10–12 minutes, stirring frequently to prevent sticking, until the orzo is tender and most of the stock has been absorbed.
- 7
Return the cooked chicken and any accumulated juices to the pot. Stir in the baby spinach in batches and cook for 2–3 minutes, until wilted and the chicken is piping hot.
