Lemon Chicken with Orzo

Wash all vegetables thoroughly before use. Peel the onions and garlic, finely chop the onions and mince the garlic. Halve the zucchini lengthways and slice into 1 cm rounds. Cut the green beans into 2 cm pieces and slice the peeled yellow carrots into 0.5 cm rounds. Scrub the lemon and lime, zest and juice, and set the zest and juice aside.

Bring two pots of water to a boil. Cook the orzo in 8 to 10 minutes until tender, drain well and let it drain completely. Cook the green beans in the other pot for 8 minutes until al dente and also drain well.

Heat a splash of oil or butter in a frying pan or sauté pan and brown the chicken thigh fillet cubes for about 5 minutes all around. Add the yellow carrot and onion and cook for 2 more minutes over medium-high heat. Then add the zucchini and cook the whole mixture for another 4 minutes.

Add the pre-cooked green beans, finely chopped garlic, and the spice mix to the pan and cook for 1 minute. Crumble the bouillon cubes over the ingredients, pour in the light cooking cream, and add the lemon and lime zest. Gently bring the sauce to a simmer over low heat.

Add the cooked orzo to the sauté pan and mix all ingredients well until the dish is heated through. Season the whole with the collected lemon and lime juice and just before serving, sprinkle with cashews over the dish.