One Pot Fennel and Chicken Orzo

Trim and finely chop the spring onions. Trim and finely slice the fennel.

Heat a pan over a medium-high heat with a drizzle of oil. Once hot, add the chicken, sprinkle with the lemon pepper seasoning. Fry for 3-5 min on each side, until browned and cooked through. Once cooked, remove the chicken from the pan and set aside on a plate. Wipe clean and retain the pan.

Heat the reserved pan over a medium-high heat with another drizzle of oil. Once hot, add the fennel. Fry for 8-10 min, until browned and tender. Next, add the spring onion, thyme and oregano. Fry for a further 1-2 min, until the spring onions have slightly softened.

Add the orzo to the same pan as the fennel, mix well and fry for 1-2 min until the orzo is golden. Next, add the measured water and crumble in 0.5 stock cube, mix in well and bring to a boil. Once boiling, reduce the heat to low and simmer for 10-12 min (stirring regularly), until the orzo is tender.

Meanwhile, zest the lemon and cut it into wedges. Pick and finely chop the parsley. Return the chicken to the pan, with the parsley (saving some for garnish) and lemon zest. Mix well and cook for a further 2-3 min, until the chicken has warmed through. Squeeze over the lemon juice (saving some for the salad), mix and remove the pan from the heat.

Meanwhile, chop the tomatoes into bite-sized pieces. In a bowl, add the rocket and tomatoes, with a drizzle of olive oil, squeeze of lemon juice and pinch of salt to taste. Divide the orzo between bowls, sprinkle over the remaining parsley and the feta. Serve with the salad on the side.