Mediterranean chicken stir-fry
Serves: 2
Prep time: 15 minsTotal time: 
Recipe photograph by Dan Jones
Mediterranean chicken stir-fry
Serves: 2
Prep time: 15 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
496Kcal
Fat
14gr
Saturates
1gr
Carbs
48gr
Sugars
8gr
Fibre
7gr
Protein
48gr
Salt
0.9gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 100g dried orzo (or other small pasta, or giant couscous)
- 1⁄2 tbsp olive oil
- 1 x 320g pack chicken mini fillets (or sliced breasts or thigh fillets)
- 1 bunch spring onions, cut into chunky pieces
- 1 garlic clove, sliced
- about 150g baby plum tomatoes, halved
- 200ml chicken or veg stock (use 1⁄2 cube or stockpot), or water
- 175g green beans, trimmed (or other green veg)
- 2 tbsp pesto - use dairy-free pesto if required
Step by step
- Cook the orzo (or alternative) following pack instructions.
- Heat the oil in a nonstick frying pan, season the chicken and add to the pan with the spring onions. Stir-fry on a high heat for 2 minutes until lightly coloured but not yet cooked through.
- Add the garlic and tomatoes to the pan and cook for 30 seconds, stirring so that the garlic doesn’t catch. Pour in the stock or water (if using water add a pinch of salt, but there’s no need if using stock), add the green beans and bring to a simmer. Cover and cook for 2 minutes, then remove the lid and bubble rapidly for 2 minutes to reduce the liquid.
- Stir the pesto into the pan. Drain the orzo and divide between 2 bowls, then spoon the chicken stir-fry on top.
