Lemon Pesto & Caper Chicken Orzo Salad
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Prep Time
10 mins
Cook Time
10 mins
Serves
4
Ingredients
- 250g Orzo
- 450g chicken mini-fillets
- 190g jar Sacla' Zesty Lemon Pesto
- 1 tablespoon capers, rinsed and finely chopped
- 2 tablespoons freshly chopped Flat Leaf Parsley
- Salt & freshly ground black pepper
- 1 tablespoon olive oil
- 150g pitted green olives, roughly chopped
- 200g cherry or baby plum tomatoes, halved
- Handful fresh basil leaves, torn
- Parmesan shavings, to serve
Recipe products
How to make the recipe
Step 1
Cook the Orzo in a large saucepan of slightly salted boiling water for 8 minutes (or according to pack instructions)
Step 2
Meanwhile, combine 2 tablespoons of Zesty Lemon Pesto with the capers and parsley in a bowl.
Step 3
Heat the oil in a frying pan and cook the chicken over medium-low heat for 3-4 minutes each side until cooked through.
Step 4
Place the Orzo in a bowl and stir in the remaining Zesty Lemon Pesto along with olives, tomatoes and basil.
Step 5
Divide the Orzo between 4 bowls, top with the chicken and scatter over some Parmesan. Serve immediately.