Creamy Peri Peri Double Chicken Breast Fajita Orzo

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

Take your chicken out of the fridge, open the packet and let it air

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min)

Now, let's get started!

Boil a kettle, then heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat

Once hot, add your diced chicken with a pinch of salt and cook for 5-6 min or until lightly browned

(Doubled your protein? Use 2 pans!)

Meanwhile, add your orzo to a pot of boiled water and bring to the boil over a high heat

Cook the orzo for 6-8 min or until cooked with a slight bite

Once done, drain the orzo, reserving a cup of the starchy pasta water

Deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into thin strips

Peel and finely slice your red onion[s]

Once the chicken has browned slightly, add the sliced onion and sliced pepper and cook for 5-6 min or until the veg has softened

Once softened, add your peri peri spice mix and tomato paste with a pinch of sugar and cook for 1 min or until fragrant and the chicken is cooked through (no pink meat!)

Grate your cheddar cheese

Once the chicken is cooked through, add the drained orzo, your chicken stock mix and your soft cheese to the pan with a splash of the starchy pasta water

Give everything a good mix up – this is your creamy peri peri chicken fajita orzo