Ok, this recipe is EPIC, if I don’t say so myself! It’s super zingy and would actually be perfect eaten outside on a sunny day, but it works just as well in the winter because it is delicious! It’s full of bright flavours but it also feels decadent and rich – the perfect balance!

The best part? It’s all done in one pan, so no need to wash up multiple pots and pans. I’m off to make this one again ASAP, and I highly recommend you do too! Let me know if you decide to make it – comment below and be sure to tag me in your photos  @theglasgowdiet on Instagram!

One Pan Chicken and Lemon Orzo

Ingredients (serves two)
2 chicken breasts
2 lemons
1 tsp Italian seasoning
3 cloves crushed garlic
2 tbsp olive oil
2 tbsp butter
1 shallot, finely diced
150g orzo
100ml white wine
500ml chicken stock
1 tbsp capers
2 tbsp double cream
Handful of fresh rocket

Method
1. Marinade the chicken in the zest of 1 lemon, 1 clove of crushed garlic, the Italian seasoning and 1 tbsp of the olive oil. Cover and set aside for 1 hr.
2. Put the remaining olive oil in a frying pan over a medium-high heat. Add the chicken, sear and cook for 5 minutes on both sides until golden and cooked through. Set aside.
3. Add the butter to the pan. Cut the zested lemon into slices and add to the pan. Cook for a few minutes until soft and browned, then set the lemon aside with the chicken.
4. Add diced shallot to the pan and cook for a couple of mins until soft, then add the remaining garlic and orzo and cook for 2-3 minutes more. Add the wine, bubble to reduce, then add the chicken stock and bubble until it has all been absorbed and the orzo is cooked, stirring regularly to prevent it sticking.
5. Finally, stir in the juice of the remaining lemon, the capers, the double cream and the rocket and toss to combine. Add the chicken back to the pan to warm through (along with any resting juices). Season to taste, put the charred lemon slices on top and serve!