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jevdonovan
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Coat the chicken in paprika, oil, a pinch of salt and cracked black pepper.
Place the chicken in a preheated pan on medium-high heat and cook until it is 70% done.
Add finely diced onion and garlic to the pan, cook for 1-2 minutes until fragrant.
Turn the heat to medium low and add the orzo, lemon zest, water and a chicken stock pot to the pan. Mix to combine, cover with a lid and allow it to slightly simmer and cook until the orzo is al dente (around 5-10 minutes, but give everything a mix after a few minutes of cooking to prevent sticking).
Add frozen peas and cream, mix to combine and bring the temperature back up.
Squeeze the juice of a lemon into the pan and stir to fully combine, then top with some crumbled feta & chopped parsley.