Two Chubby Cubs lemon chicken with orzo and peas – YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Two Chubby Cubs lemon chicken with orzo By You Magazine - March 8, 2020 We get asked a lot what we make when we just ‘can’t be bothered’ and, honestly, that feeling occurs more often than you might think. Finding recipes and trying new things will always be exciting, but sometimes you just need a meal you know will work, tastes good and requires minimal effort. This lemon chicken with orzo is one of those. Orzo is rice-shaped pasta and is easy to find in supermarkets, but you can swap it for whatever tiny pasta you can find. We shan’t judge. If you have any leftovers, shred the chicken down, mix with any leftover orzo and leave to dry out a little in the fridge overnight. The next day, form them into ‘burgers’ and gently fry them – fantastic with some sour cream. Haarala Hamilton 495 calories SERVES 4 4 cloves of garlic, crushed 2 tsp onion granules 2 tsp dried mixed herbs 1 tsp freshly ground black pepper 1/2 tsp paprika 6 boneless chicken thighs 300g orzo 1/2 tsp dried thyme 750ml chicken stock zest and juice of 1 lemon 150g fresh peas, cooked and drained (or see note) 1. Preheat the oven to 220C/ 200C fan/gas 7 and line a large baking tray with tinfoil. 2. Mix together half the crushed garlic cloves, onion granules, mixed herbs, black pepper and paprika and rub this mix over the chicken thighs. Place on the baking tray and cook in the oven for 40 minutes. 3. Meanwhile, place a large pan over a medium heat and spray with a bit of oil. Add the orzo and cook for 45-60 seconds, stirring continuously. Add the rest of the crushed garlic to the pan with the thyme and mix well, then stir in the chicken stock a little at a time. 4. Bring to the boil, then cover and reduce to a simmer for 8-10 minutes, until the orzo is cooked. 5. Remove the lid, add the lemon zest, juice and peas and stir well. 6. Serve the lemon chicken with orzo. NOTES FROM PAUL You can use chicken breasts instead of thighs if you prefer. Frozen peas will work fine, too – just whack them in the microwave for 30 seconds to thaw them a bit before chucking them in. Buy the book with a 20 per cent discount TwoChubbyCubs The Cookbook: 100 Tried and Tested Slimming Recipes by James and Paul Anderson is published by Yellow Kite, price £20. To order a copy for £16 with free p&p until 30 April, go to mailshop.co.uk or call 01603 648155. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved