One-Pot Chicken, Orzo & Spring Greens Broth

Boil a kettle

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

Once hot, add the chicken breast[s] and cook for 3 min on each side or until golden

Meanwhile, dissolve the chicken stock cube[s] in 900ml [1.8L] boiled water 

Add the orzo pasta and chicken stock to the pan and cook for 8 min 

Meanwhile, rip the leaves off the spring greens, discard the tough stalks, then layer the leaves over each other, roll them up and slice into very thin strips

Slice the thin strips in half lengthways

Once the orzo has been cooking for 8 min, add the sliced spring greens to the pan and cook for 4-5 min further

Meanwhile, chop the lemon in half

Shave half of the Italian hard cheese with a peeler, until you end up with a pile of cheese shavings 

Grate the remaining cheese

Once the chicken is cooked (no pink meat!), remove it from the pan and transfer it to a board, then shred it apart, using two forks – this technique is known as 'pulling'

Return the shredded chicken to the pan with the classic basil nut pesto, grated cheese (reserve the shavings!) and the juice of 1/2 [1] lemon

Season with salt and pepper – this is your chicken & orzo broth