Peri-Peri Chicken Orzo
We’ve combined medium-spicy chicken with bright, colourful vegetables and filling orzo pasta for this family favourite.
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Cooking tools:
- Skillet
- Baking dish
- Oven
- Stove
- Tight-fitting lid
- Aluminum foil
- Measuring cup
- Chef's knife
- Cutting board
- Mixing bowl
- Wooden spoon
- Spoon
- Kitchen timer
- Plate
- Kitchen towel
- Oven mitt
- Spatula
- Measuring spoon
- Peeler
- Grater
Ingredients
- 8 skinless, boneless chicken thighs, (all visible fat removed, approx. 75g each)
- 2 tbsp Peri-Peri seasoning
- 1 medium red onion, (peeled and cut into 1cm dice)
- 6 garlic cloves, (peeled and finely chopped)
- 1 medium red pepper, (deseeded and cut into 1cm dice)
- 1 medium yellow pepper, (deseeded and cut into 1cm dice)
- 4 white mushrooms, (thickly sliced)
- 8 cherry tomatoes, (halved)
- juice of 1 lemon
- 1 chicken stock cube, (made up with 500ml boiling water)
- 250 g dried orzo
- 4 spring onions, (trimmed and sliced)
- a handful of fresh coriander leaves, (stalks removed and roughly chopped)
- salt
- freshly ground black pepper
- low-calorie cooking spray
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