Herbed Chicken Creamy Lemon Zucchini Orzo Recipe

Indian cuisine · 480 calories

Herbed Chicken Creamy Lemon Zucchini Orzo recipe

About this recipe

Herbed Chicken & Creamy Lemon Zucchini Orzo is a delightful fusion of Indian-inspired spices and comforting European flavors. Perfect for a united family dinner, this dish features tender, juicy chicken infused with aromatic herbs and spices, paired with a creamy, tangy zucchini orzo that's bursting with lemony freshness. This hearty yet refreshing meal is easy to prepare and brings a burst of flavors to the table, making it an excellent choice for any occasion.

Ingredients

  • - Chicken Breast Fillets
  • 500G Rummo Orzo Pasta - 'Semi Di Orzo', 500G
  • 1 Piece Buy Fresh Courgettes Zucchini Online | Alli Bhavan 750g
  • 3 Pack Fresh Lemon Pack Of 3
  • NaN Filippo Berio Classico Pure Olive Oil
  • - Alpro Soya Long Life Alternative To Single Cream
  • - Schwartz Flat Leaf Parsley
  • - Lurpak Unsalted Butter
  • 100 G East End Ground Coriander
  • - Fresh Asian Coriander Bunch
  • 100 G Natco Paprika Powder
  • 50G Pepper Black Ground BWFO
  • - Tata Salt
  • 100 G Trs Ground Cumin Jeera Powder
  • 400 g Trs Turmeric Powder 400G

Instructions

  1. 1. Cut the chicken breast into bite-sized pieces and season with cumin powder, coriander powder, turmeric powder, paprika, salt, and black pepper. Mix well and set aside for 10 minutes.
  2. 2. Heat 1 tbsp of olive oil in a large pan over medium heat. Add the marinated chicken and cook for 6-8 minutes, stirring occasionally, until the chicken is golden and cooked through. Remove from the pan and set aside.
  3. 3. In the same pan, add the remaining olive oil and butter. Stir in the grated zucchini and cook for 2-3 minutes until softened.
  4. 4. Add the orzo to the pan and toast for 1-2 minutes, stirring frequently. Pour in 300ml of hot water and cook the orzo for 8-10 minutes, stirring occasionally, until tender and most of the liquid is absorbed.
  5. 5. Reduce the heat to low and stir in the single cream, lemon zest, and juice. Cook for another 2 minutes until the sauce is creamy and well combined.
  6. 6. Return the cooked chicken to the pan and mix it into the orzo. Let it heat through for 1-2 minutes.
  7. 7. Garnish with fresh parsley and coriander, then serve hot with a lemon wedge on the side.