Ingredients

2 boneless, skinless chicken breasts

1 lemon, zested and juiced

3 garlic cloves (2 crushed, 1 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 pound them to an even thickness of about 2cm, taking care not to tear the meat.

Step 2: In a medium bowl, combine the lemon zest, crushed garlic, olive oil, and a pinch of seasoning. Add the chicken breasts and coat them well in the marinade. 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 or blender.

Step 4: Peel the whole garlic clove and add to the food processor along with parsley, basil, most of the mint leaves, grated parmesan, extra virgin olive oil, and lemon juice. Season with salt and pepper, then blitz until smooth.

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

Step 6: Heat a griddle pan over medium-high heat. Cook the marinated chicken for 4–5 minutes each side until cooked through with nice char marks. Remove and rest on a plate.

Step 7: Toss the asparagus spears with a drizzle of extra virgin olive oil and a pinch of salt. Griddle for about 3 minutes until tender but still crisp. Remove from heat.

Step 8: Mix most of the pesto through the cooked 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 with remaining mint leaves, parmesan shavings, and freshly ground black pepper. Drizzle with extra virgin olive oil and serve warm.

Tips & Variations

You can substitute flaked almonds with pine nuts or walnuts for a different texture and flavor.

For a vegetarian version, omit the chicken and add roasted vegetables like cherry tomatoes and zucchini.

The pesto can be made ahead and stored covered in the fridge for up to five days.

Grilling the chicken gives it a smoky flavor, but baking or pan-frying works well if you don’t have a griddle pan.

FAQs

Can I use a different pasta instead of orzo?

Yes, small pasta shapes like couscous, small shells, or quinoa work well as alternatives for orzo in this salad.

How do I know when the chicken is cooked through?

Cook the chicken until it reaches an internal temperature of 75°C (165°F) or when the juices run clear and the meat is no longer pink inside. Grilling for 4-5 minutes per side usually achieves this for even-thickness breasts.