Piri Piri Chicken Orzo
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Prep Time
10 MINS
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Cook Time
1 HR 5 MINS
- KCals 464
- Carbs 56G
Ingredients
- 8 skinless, boneless chicken thighs, all visible fat removed, approx. 75g each
- 2 tbsp Piri Piri seasoning
- 1 medium red onion, peeled and cut into 1cm dice
- 6 garlic cloves, peeled and finely chopped
- 1 medium red pepper, deseeded and cut into 1cm dice
- 1 medium yellow pepper, deseeded and cut into 1cm dice
- 4 white mushrooms, thickly sliced
- 8 cherry tomatoes, halved
- juice of 1 lemon
- 1 chicken stock cube, made up with 500ml boiling water
- 250 g dried orzo
- 4 spring onions, trimmed and sliced
- a handful of fresh coriander leaves, stalks removed and roughly chopped
- salt and freshly ground black pepper, to taste
- low-calorie cooking spray
Instructions
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Coat the chicken thighs in the Piri Piri seasoning and set aside for 10 minutes. Preheat the oven to 180°C.
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Spray a large ovenproof frying pan or casserole dish with low-calorie cooking spray and place over a medium heat. Add the chicken thighs and cook for 4-5 minutes, until browned on all sides. Remove from the pan and set aside.
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Spray the pan with more low-calorie cooking spray (no need to wash first), and add the onion, garlic, peppers and mushrooms. Cook for 5-8 minutes, until the onions and peppers are softening.
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Add the cherry tomatoes, lemon juice and 100ml of the chicken stock. Stir, then return the chicken to the pan. Cover with a tight-fitting lid or tight-fitting kitchen foil and place in the preheated oven for 30 minutes.
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Remove from the oven and add the orzo, spring onion and the remaining stock. Stir well, then return to the oven for 20 minutes, uncovered, stirring halfway through.
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Stir in the chopped coriander, then taste and season with salt and black pepper if needed. Serve alone, with steamed green vegetables or an accompaniment of your choice.