Super Green Free Range Chicken & Spinach Orzo

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

Preheat the oven to 200°C/ 180°C (fan)/ gas 6

Boil a kettle

Peel and roughly chop your garlic

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

Wash your spinach and pat it dry with kitchen paper

Once hot, add the chopped garlic and spinach with a pinch of salt and cook for 2-3 min or until wilted, once wilted, add the cooked spinach to a food processor and blitz until smooth

Reserve the pan

Whilst the spinach is cooking, dissolve your chicken stock mix in 400ml [520ml] [680ml] boiled water

Cut your chicken into small bite-sized pieces

Return the reserved pan to a high heat with 1/2 tbsp [3/4 tbsp] [1 tbsp] olive oil

Once hot, add the chopped chicken with a pinch of salt and pepper and cook for 3-4 min or until browned all over

(Doubled your protein? Use 2 pans!)

Add your orzo to the browned chicken and cook for 30 secs

Add the chicken stock, reduce the heat to low and cook, covered, for 10-15 min, stirring occasionally, until the chicken is cooked through (no pink meat!), the orzo is tender with a slight bite, and most of the liquid has been absorbed

Whilst the orzo is cooking, chop your tomato[es] into wedges

Add your baby plum tomatoes and tomato wedges to a baking tray (or two!) with your dried oregano, a drizzle of olive oil and a pinch of salt

Put the tray[s] in the oven for 10-15 min or until softening and starting to burst

Meanwhile, grate your cheddar cheese

Once everything is cooked, add your soft cheese and blitzed spinach to the orzo and stir it all together

Tip: Add a splash more boiled water if it looks a little dry!