Green Chicken Orzo

Ingredients
Prep time: 5 mins Cooking time: 20-30mins

• 500g chicken thigh fillets

• 300g dried orzo

• 2 courgettes

• 1 pack tenderstem broccoli

• 1 tbsp olive oil

• 1 tbsp garlic puree

• A handful of frozen peas

• Salt

• Pepper

• 1 tbsp creme fraiche

• Green sauce
  - 30 g cashew nuts
  - 2 tbsp extra virgin olive oil
  - 2 cloves of garlic
  - Juice from one lemon
  - Teaspoon of salt
  - 15g fresh basil leaves
  - Splash of water

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Equipment Required

• Baking tray/roasting tin

• Blender/food processor

• Saucepan

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Method
1. Preheat your oven to 200°C. Chop the courgette into semi circles about half a centimetre thick and cut the chicken thighs up into bitesize chunks. Add to a baking tray along with olive oil, garlic puree, salt & pepper and mix well. Flatten into a single layer as much as possible and roast in the oven for 15 minutes.
2. Chop the broccoli into chunks and set aside. Pop all the ingredients for the green sauce into a blender or food processor and blitz into a paste. Again, set aside. Boil a kettle.
3. Once the initial 15 minutes is done, remove the tray from the oven. Drain any excess liquid from the tray. Add the chopped broccoli and mix well. Pop back in the oven for 10 minutes while you cook the orzo.
4. Add the orzo to a pan of boiling salted water for 10 minutes. When there's 4-5 minutes left, add the frozen peas to the orzo pan as well. Drain and remove the tray from the oven.
5. Add the orzo, peas, green sauce and creme fraiche to the cooked chicken & veg and mix well. Serve up and tuck in!