Grilled Chicken and Orzo

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Grilled Chicken and Orzo

Seared chicken breast with pesto orzo and roast grape tomatoes and chard.

Ingredients to serve 2

  • 2 x Chicken Breast
  • 10g x Garlic - crushed
  • 5g x Italian Flat Leaf Parsley - chopped
  • 150g x Cherry Tomatoes - halved
  • 100g x Swiss Chard - shredded
  • 125g x Rice Pasta
  • 2 tbsp x Red Pesto
  • 60ml x Cream Cheese
  • 20g x Butter (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Ingredients to serve 4

  • 4 x Chicken Breast
  • 20g x Garlic - crushed
  • 10g x Italian Flat Leaf Parsley - chopped
  • 300g x Cherry Tomatoes - halved
  • 200g x Swiss Chard - shredded
  • 250g x Rice Pasta
  • 4 tbsp x Red Pesto
  • 120ml x Cream Cheese
  • 40g x Butter (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)


Before You Begin

Prepare your ingredients & cooking utensils. Use a chopping board and lay all the ingredients out. Take out any "Pantry Items". Bring a large saucepan of salted water to the boil for use in Step 1.

Washing Instruction

Wash your hands and cherry tomatoes well. Rinse your Italian flat-leaf parsley thoroughly and drain on paper towel.

Gino's Tip

When flattening your chicken - use cling film to cover your breast and gently pound down on them paying particular attention to the upper part of the breast - you're assuring a uniform thickness so that when you fry, it cooks uniformly and at the same time, sometimes you may have a thicker section on your breast that will need to be cooked slightly longer.

Step 1 - Orzo

Cook your rice pasta in a large saucepan of salted water for 8-10 minutes until "al dente" Drain through a colander and place in a large mixing bowl.

Step 2 - Blushed Toms and Chard

While your rice pasta is cooking, scatter your cherry tomatoes on an oven tray, drizzle with olive oil and season with salt and pepper. Pop into the oven for 6-8 minutes until soft and blistered. In the meanwhile heat a large casserole pan over med-high heat, add a drizzle of olive oil and fry your shredded swiss chard until wilted, about 2-3 minutes. Once your orzo is done, mix through with your red pesto, add it to your your pan of wilted chard.

Step 3 - Garlic Chicken

Season your chicken breast with salt and pepper. Heat a large frying pan over med-high heat, add a glug of olive oil and once your pan is hot but not smoking, fry your chicken breast for 2-3 minutes on each side until completely cooked through. If you have thicker sections allow your chicken an extra minute on each side. Transfer to your chopping board once done. Now add your butter, garlic, and chopped Italian flat-leaf parsley to your pan and remove your pan from the heat. Your butter will melt and create a garlic butter which will need some salt and pepper to taste. Drizzle your butter over your chicken breasts.

To serve

Divide your orzo and chard amongst your servings, top with your blushed tomatoes, garlic chicken and dollops of cream cheese. Enjoy!