Lemon orzo chicken

SERVES 4 PREP 4 mins COOK 18 mins EASY

1 tbsp olive oil

2 leeks, halved and finely sliced 300g orzo

150g asparagus, roughly chopped

into 4cm lengths

500ml low-salt chicken or vegetable

stock 2 tbsp low-fat crème fraîche 1 lemon, zested and juiced 250g cooked chicken, shredded 250g frozen peas

½ small bunch of chives

1 Heat the oil in a pan and fry the leeks for 5 mins over a medium-high heat, adding a splash of boiling water from the kettle halfway through to steam them slightly. Add the orzo, asparagus and stock, and cook for 10 mins over a high heat, stirring continuously. 2 Stir through the crème fraîche, lemon zest, juice, chicken, peas and most of the chives. Season and keep on the heat for 3-4 mins to warm through the chicken, adding a splash of water to loosen if needed. Divide between bowls and top with the remaining chives.

GOOD TO KNOW low fat • folate • fibre • vit c •

2 of 5-a-day

PER SERVING 534 kcals • fat 11g • saturates 3g •

carbs 68g • sugars 9g • fibre 10g • protein 35g •

salt 0.4g