skillet chicken and orzo | Silvaback Fitness

Cook time : 80mins

Serves 2

Per serving : 542kCal / Carbs 49g / Protein 55g / Fat 14g

1 lemon juice and zest

1/2 tbsp olive oil

1 garlic clove, smashed

1 tsp sea salt and cracked pepper

450g chicken drumsticks or thighs (1 piece per person)

1/2 Leek, chopped

175g sweet corn kernals

100g orzo

375ml chicken broth

1.5 tbsp parsley chopped

Start by cutting half the lemon in slices and set aside. With the other half, grate the skin with the smallest hole of the grater, set the zest aside and juice the rest.
Grab a large resealable bag and add the lemon juice, olive oil, garlic, salt, pepper and chicken. Zip the bag shut, give it a good shake and set aside for at least 35 minutes.
Next, bring a large cast-iron skillet to high heat and cook chicken on high heat for about 10 to 15 minutes, or until golden.
Remove the chicken (leaving the juices in the pan), reduce the heat a little and add the leek, cook for about 5 minutes or until soft. Add the corn, broth, 1 tsp lemon zest and orzo to the skillet and cook for 5 minutes. Return the chicken to the pan and cook for approximately 15 to 20 minutes, or until the chicken is fully cooked and orzo is soft. (Most of the liquid should be absorbed).
Remove for the heat and sprinkle with parsley and reserved lemon slices.