Tuscan lemon chicken

Name: Tuscan lemon chicken
Cook time: 25 min
Yield: 4

with sundried tomato and orzo

Ready in around 25 mins

RECIPE FACT:

Tuscany is a region in central Italy. It is home to some of the world’s most famous Chianti’s olive groves and vineyards.

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

1. TO COOK THE ORZO AND PREPARE THE VEGETABLES:
Once the water is boiling, add the orzo to the pot and cook for 4-5 mins. Reserve 2 Tbsp of cooking water, then drain well and drizzle with some oil to keep from sticking. Trim both ends of the green beans then cut in half. Thinly slice the spring onions on the diagonal.
2. TO COOK THE VEGETABLES:
Place a pot over a medium-high heat with a drizzle of oil. Once hot add the green beans and cook for 2-3 mins. Add the sundried tomatoes strips, orzo, cooking water, half the spring onions, lemon cream and half the shaved Parmesan. Season with salt and pepper and cook for 1-2 mins until all warmed through. Remove from the heat, cover with a lid and keep warm.
3. TO COOK THE CHICKEN:
Remove the Tuscan chicken breasts from their packaging and slice each breast in half lengthwise down the middle to create two strips. Heat a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot add the chicken, season with salt and pepper and cook for 3-4 mins on each side to colour and cook through.
TO SERVE:
Divide the lemon orzo into bowls and top with Tuscan chicken. Sprinkle with the remaining spring onion, Parmesan and toasted almonds.