Garlicky Double Chicken With Tomato & Green Butter Orzo & Dessert

Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and boil half a kettle, then take your chicken out of the fridge, open the packet and let it air

Peel your garlic and roughly tear your basil, including the stalks (reserve a couple of leaves for garnish!)

Add the peeled garlic, torn basil and a large knob of butter to a food processor and pulse until blitzed but not smooth – this is your basil butter

Dissolve your chicken stock mix in 350ml [455ml] [650ml] boiled water

Chop your cherry tomatoes in half

Add your orzo, chicken stock and half of the basil butter (you'll use the rest later!) with a pinch of salt to an oven-proof dish and gently stir it all together

Place the halved cherry tomatoes evenly on top of the orzo, they should sink down under the stock

Season with a pinch of salt and a generous crack of black pepper

Put the dish in the oven for 18-20 min or until the stock has been absorbed and the orzo is cooked – this is your tomato & green butter orzo

Meanwhile, chop your chicken into bite-sized pieces

Whilst the orzo is cooking, heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat, once hot, add the chopped chicken and a pinch of salt and cook for an initial 5-6 min or until starting to brown (Doubled your protein? Use 2 pans!)

Once slightly browned, add the remaining basil butter and red wine vinegar and cook for a further 5-6 min or until the chicken is cooked through (no pink meat!) – this is your garlicky chicken