Italian Orzo Salad with Chicken | Fresh Weeknight Cooking

Bring plenty of salted water to a boil in a large pot. Add the orzo pasta and cook for about 9 minutes according to package instructions until al dente. Then drain, rinse briefly with cold water, and let drain well.

Toast the pine nuts in a dry pan over medium heat for 2–3 minutes until golden brown and fragrant. Remove from the pan immediately and let cool on a plate.

Pat the chicken breast fillet dry and season with a little salt and black pepper. Heat 1 tbsp of the olive oil in the pan and fry the chicken breast for 5–6 minutes on each side until golden brown and juicy. Then let rest briefly and slice into bite-sized strips.