Nathy's Kitchen

Cajun Chicken and Vegetable Orzo 🍲

Prep 10 mins; cook 25 mins; serve 4
Difficulty: Easy 

Ingredients
200 g orzo pasta
400 g chicken breast or thigh fillets, diced
3 tbsp olive oil
1 onion, finely chopped
3 garlic cloves, minced
1 courgette, chopped
400 g tin chopped tomatoes
1-2 tbsp cajun spice
80 g pitted black olives, sliced
1 tbsp oregano
Salt & pepper

Metod
Bring salted water to a boil and cook orzo according to package instructions (usually 8–10 minutes). Keep 1 laddle spoon of cooking water. Drain and set aside. Toss with a tiny drizzle of olive oil to prevent sticking.

Heat olive oil in a large pan. Season chicken with salt, pepper, and 1 tbsp cajun spice. Cook 4–5 minutes until golden. Remove and set aside.

In the same pan, sauté onion and garlic for 2–3 minutes. Add cajun spice. Stir tomatoes and pasta water. Cook for 5 minutes.

Add courgette and chicken. Simmer for 8–10 minutes until cooked through and sauce thickens. Stir in olives and oregano. Adjust seasoning. Mix the orzo into the sauce. Turn off the heat and serve.

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