Pan-Fried Lemon & Oregano Chicken with Courgette & Pesto Orzo

A fresh, vibrant, healthy dish of golden pan-fried chicken marinated with lemon, garlic and oregano, served over tasty pesto orzo packed with roasted courgette, broccoli and spinach. Finished with Parmesan, fresh herbs, lemon and toasted seeds. A family crowdpleaser and great for meal prepping and leftovers the next day.

Serves: 2
Prep time: 15 minutes + marinating
Cook time: 30 minutes

For the chicken:
2 chicken breasts
1 tbsp olive oil
2 garlic cloves, crushed
Zest of 1 lemon
1 tsp dried oregano
Salt and freshly ground black pepper

For the orzo:
2 courgettes
1 head of broccoli. chopped into florets
2 large handfuls of fresh spinach
150g orzo
500ml chicken stock, approximately
2 heaped tbsp good-quality pesto
A generous handful of grated parmesan
Juice of ½–1 lemon, to taste
1 handful fresh basil or parsley leaves, roughly torn
Salt and freshly ground black pepper
Olive oil

2–3 tbsp mixed seeds, toasted
Extra parmesan
Fresh basil or parsley
Lemon wedges
Extra-virgin olive oil to drizzle

Method:

1. Place the chicken breasts in a bowl and add the olive oil, crushed garlic, lemon zest, oregano, salt and plenty of black pepper. Massage the marinade into the chicken until thoroughly coated. Cover and leave to marinate for at least 30 minutes at room temperature, or ideally 2–4 hours in the fridge. Take the chicken out of the fridge about 15 minutes before cooking.
2. Preheat the oven to 220°C/200°C fan/Gas 7.Slice the courgettes into chunky half-moons or roughly 2cm pieces. Spread them over a baking tray, drizzle generously with olive oil and season with salt and pepper. Roast for 20–25 minutes, turning halfway through, until soft and golden with caramelised edges. (Alternatively air fry for the same amount of time)
3. Heat a large frying pan over medium heat. Remove the chicken from the marinade, brushing off any excess  to prevent it from burning. Add a drizzle of olive oil to the pan and place in the chicken breasts. Cook for approximately 4–6 minutes per side, depending on their thickness, until golden brown and cooked through. Remove from the pan and leave to rest for 5 minutes before slicing.
4. Meanwhile, bring the chicken stock to a gentle simmer in a saucepan. Add the orzo and cook according to the packet instructions, stirring regularly to prevent it sticking. Add the broccoli florets for the final couple minutes of cooking. The finished orzo should be creamy and loose rather than dry. Once cooked, drain, return to the pan, then stir through the pesto, grated parmesan and lemon juice. Keep the heat low.
5. Add the roasted courgettes and fresh spinach to the orzo.Stir gently over a low heat until the spinach has wilted and everything is evenly combined. Fold through the torn basil or parsley and season generously with salt, black pepper and more lemon juice to taste.
6. While the orzo is finishing, toast the seeds in a dry frying pan over medium heat for 2–3 minutes, tossing regularly, until golden and fragrant.
7. Spoon the orzo onto warm plates. Slice the rested chicken and arrange it over the top. Finish with a generous sprinkling of toasted seeds, extra grated parmesan and torn fresh basil or parsley. Drizzle with a little extra-virgin olive oil and serve with lemon wedges.

Tip: Keep the orzo slightly looser than you think you need it—the pasta will continue absorbing the stock as it sits.