Lemon orzo chicken

Looking for something speedy for dinner? This lemon orzo chicken has asparagus, leeks and peas for a tasty supper that’s low in fat

  • Prep:4 mins
    Cook:18 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 534
  • fat 11g
  • saturates 3g
  • carbs 68g
  • sugars 0g
  • fibre 10g
  • protein 35g
  • salt 0.4g


  • 1 tbsp olive oil
  • 2 leeks, halved and finely sliced
  • 300g orzo
  • 150g asparagus, roughly chopped into 4cm lengths
  • 500ml low-salt chicken or vegetable stock
  • 2 tbsp low-fat crème fraîche
  • 1 lemon, zested and juiced
  • 250g cooked chicken, shredded
  • 250g frozen peas
  • ½ small bunch of chives


  1. Heat the oil in a pan and fry the leeks for 5 mins over a medium-high heat, adding a splash of boiling water from the kettle halfway through to steam them slightly. Add the orzo, asparagus and stock, and cook for 10 mins over a high heat, stirring continuously.

  2. Stir through the crème fraîche, lemon zest, juice, chicken, peas and most of the chives. Season and keep on the heat for 3-4 mins to warm through the chicken, adding a splash of water to loosen if needed. Divide between bowls and top with the remaining chives.

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