Grilled Chicken with Creamy Feta & Spinach Orzo

Time 30 min
Difficulty Easy
Serves 2


Tegel Free Range Lemon & Herb Chicken Steaks 2pc


  1. Melt a knob of butter in a large fry pan over medium heat. Add orzo and toss to coat. Cook until lightly toasted and nutty.
  2. Add chicken stock and cream and bring to a boil. Lower the heat and cover to let simmer for about 13 minutes.
  3. Meanwhile, cook chicken steaks as per packet instructions. Leave to rest before slicing into strips.
  4. When the orzo is ready, and majority of the liquid has been absorbed, stir through the spinach and feta. Season to taste with salt & pepper.
  5. Divide the orzo between two serving bowls and top with sliced Lemon & Herb Chicken Steaks.
  6. Garnish with extra crumbled feta and basil leaves.

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