Lemony Orzo Primavera With Pine Nuts & Extra Chicken

Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and boil a kettle

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

Add your chicken breast portion to a baking paper-lined tray with a drizzle of olive oil, then put the tray in the oven for 18-20 min or until cooked through (no pink meat!)

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 medium-high heat

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

Add your orzo and cook for 1 min further

Meanwhile, dissolve your vegetable stock mix in 500ml [650ml] [1L] boiled water

Add the vegetable 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, then cut your green beans in half

Chop your Tenderstem broccoli in half lengthways

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 5 min

Add the halved Tenderstem and cook, covered, for 5 min further or until everything's tender with a slight bite

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

Wash your spinach, 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 lemony orzo primavera

Cut the remaining lemon into 1 wedge per person