Chicken Thigh Orzo Primavera With Toasted Pine Nuts

Before you start cooking, take your chicken out of the fridge, open the packet and let it air

Boil a kettle

Peel and finely slice your garlic

Heat a large, wide-based pan (preferably non-stick with a matching lid) with a drizzle of olive oil over a high heat

Once hot, add your diced chicken thigh with a pinch of salt and cook for 3-4 min or until browned

Once browned, add the sliced garlic and cook for 30 secs

Add your orzo and cook for 1 min further

Dissolve your stock mix in 500ml [650ml] [1L] boiled water

Add the stock to the pan and bring to the boil over a high heat

Once boiling, reduce the heat to medium-low and cook, covered, for an initial 5 min

Meanwhile, trim and cut your green beans in half

Heat a small dry pan over a medium heat

Once hot, add your pine nuts and cook for 2-3 min or until toasted and lightly golden

Tip: Watch them like a hawk to make sure they don't burn!

Once the orzo has been cooking for 5 min, add the halved green beans and cook, covered, for a further 10 min or until the beans are tender with a slight bite and the chicken is cooked through (no pink meat!)

Tip: Add a splash more water if your orzo is looking a little dry, and stir it occasionally to prevent it from sticking!

Once done, add a large knob of butter, the juice of half your lemon[s] and a very generous grind of black pepper

Wash your spinach and pat dry with kitchen paper, then add it to the pan and cook for a further 2-3 min or until wilted

Add half of your grated Italian hard cheese (save the rest for garnish!) and give everything a good mix up – this is your chicken thigh orzo primavera

Cut the remaining lemon into 1 wedge per person