Ingredients

2 boneless, skinless chicken breasts

1 lemon, zested and juiced

3 garlic cloves (2 crushed, 1 left whole)

1 tbsp olive oil

25g flaked almonds

Large bunch of flat-leaf parsley

Small bunch of basil

Small bunch of mint, leaves picked

25g parmesan, grated, plus extra shaved parmesan to serve

100ml extra virgin olive oil, plus a drizzle to serve

250g orzo

16 asparagus spears

Instructions

Step 1: Place the chicken breasts on a board and cover with baking parchment. Use a rolling pin or meat mallet to gently bash to about 2cm thickness, taking care not to tear the meat.

Step 2: In a medium bowl, combine the lemon zest, 2 crushed garlic cloves, 1 tbsp olive oil, and a pinch of seasoning. Add the chicken and turn to coat well. Refrigerate while preparing the pesto.

Step 3: Toast the flaked almonds in a dry frying pan over medium heat for 2-3 minutes, shaking frequently until golden. Transfer to a small food processor.

Step 4: Add the whole garlic clove, parsley, basil, most of the mint leaves, grated parmesan, extra virgin olive oil, and lemon juice to the processor. Season with salt and pepper, then blend to a fine pesto.

Step 5: Cook the orzo in boiling salted water according to the package instructions until al dente. Drain thoroughly.

Step 6: Heat a griddle pan over medium-high heat. Grill the marinated chicken for 4-5 minutes per side until cooked through and marked with char lines. Remove and let rest.

Step 7: Drizzle the asparagus spears with extra virgin olive oil and season with salt. Grill for about 3 minutes until just tender. Set aside.

Step 8: Toss most of the pesto through the warm orzo along with any juices from the resting chicken. Slice the chicken breasts.

Step 9: Arrange the orzo on a large serving platter. Top with asparagus and sliced chicken. Scatter remaining mint leaves, shaved parmesan, and freshly ground black pepper over the top. Drizzle with a little extra virgin olive oil and serve warm.

Tips & Variations

Use leftover cooked chicken or rotisserie chicken to save time without sacrificing flavor.

Swap asparagus for green beans or peas if preferred or out of season.

For a nut-free pesto, replace almonds with toasted sunflower seeds or omit entirely.

Make the pesto ahead and store in an airtight container to deepen the flavors.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs work well and remain juicy. Adjust grilling time to ensure they are fully cooked.

Is it okay to prepare the pesto without a food processor?

Absolutely. You can finely chop the herbs and garlic by hand and mix with grated parmesan, nuts, olive oil, and lemon juice for a rustic pesto texture.