Beetroot and two cheese chicken orzo

Succulent chicken thigh, earthy roasted beetroot, and creamy goat’s cheese meld with tender orzo in a dish that bursts with vibrant colour and rich, savoury aromas. Each bite delivers a comforting blend of textures, topped with crisp chicken skin and golden Parmesan crisps for irresistible crunch.

By Adam Woodyatt
From Saturday Kitchen
Original recipe from BBC Saturday Kitchen Live.

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This beetroot and two cheese chicken orzo recipe receives a Nutri-Score of C. It provides a moderately healthy balance of lean protein, vegetables, and dairy, with a moderate amount of saturated fat from the cheeses and olive oil.

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Ingredients

• whole beetroot 200g/7oz
• olive oil 2 tbsp
• chicken thigh fillets 600g/1lb 5oz, skin-on, cut into bite-sized pieces, skin removed and set aside
• shallot 100g/3½oz, finely chopped
• garlic cloves 3, grated
• white wine 100ml/3½fl oz
• orzo 300g/10½oz
• semi soft goats’ cheese 125g/4½oz
• chicken stock 500ml/18fl oz
• Parmesan 60g/2¼oz, grated

To serve

• Parmesan finely grated
• wild garlic leaves few, finely chopped

Method

1. Prepare the Beetroot

   Preheat the oven to 200C/180C Fan/Gas 6. Wrap the beetroot in foil and roast for about 60 minutes until tender. Allow to cool, then peel the skin using a knife. Grate the beetroot in a food processor and set aside.

2. Brown the Chicken

   Heat 1 tablespoon of olive oil in an ovenproof pan with lid. Add the chicken pieces and fry until golden-brown. Remove and set aside.

3. Sauté Aromatics

   Pour the remaining olive oil into the pan. Add the shallot and garlic. Sauté for 2 minutes, then pour in the white wine and cook until it evaporates.

4. Combine and Bake

   Return the chicken to the pan. Stir in the orzo, grated beetroot, goats’ cheese, and chicken stock. Season with salt and pepper. Mix well, then sprinkle over the Parmesan. Cover with the lid and bake for 25–30 minutes.

5. Finish Baking

   Remove the lid and bake for a further 10 minutes until the top is golden and bubbling.

6. Make the Crispy Chicken Skin

   Stretch the reserved chicken skin with a knife. Place the skin between two sheets of greaseproof paper on a baking tray. Weight it down with another tray and cook until crisp and golden.

7. Prepare Parmesan Crisps

   Set four ring moulds on baking trays. Fill each with grated Parmesan and bake for 3–4 minutes until crisp and golden.

8. Serve

   Spoon the orzo into bowls. Top each serving with crispy chicken skin, a Parmesan crisp, and a sprinkle of wild garlic.

Additional Notes

For extra flavour, use a mix of golden and red beetroot. If wild garlic is unavailable, substitute with chives or flat-leaf parsley for a fresh finish.

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Suggested Wine Pairing

Majestic: Domaine Begude Terroir 11300 Chardonnay

This elegant Chardonnay offers citrus and subtle oak notes that harmonise with the creamy goat’s cheese and Parmesan. Its balanced acidity cuts through the richness of the chicken and cheese, making it a superb match for this orzo bake.

Tesco: Finest Greco di Tufo

With fresh stone fruit flavours and a lively minerality, this Italian white complements the earthy beetroot and the tangy goat’s cheese. Its crisp finish refreshes the palate, enhancing every bite of this chicken and cheese orzo.

Sainsbury’s: Taste the Difference Picpoul de Pinet

This zesty Picpoul brings citrus and floral notes that pair beautifully with the vibrant beetroot and creamy cheeses. Its clean, refreshing profile balances the savoury chicken and the richness of the dish, making it an excellent wine partner.

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What can you serve with this

1. Green salad – The freshness and crunch of a simple salad with a lemony dressing provide contrast to the creamy orzo.
2. Roasted vegetables – Roasted carrots, courgettes, or peppers add extra colour and nutrition, complementing the earthy beetroot.
3. Crusty bread – Warm, crusty bread is perfect for soaking up the cheesy sauce and adds satisfying texture to the meal.
4. Steamed broccoli – Lightly steamed broccoli brings a mild bitterness that balances the dish’s richness.

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Nutri-score Health Check

This recipe achieves a Nutri-Score of C, reflecting a moderately healthy profile. The score is automatically calculated from the ingredients and serves as a guide only.

Positive Factors

• Beetroot provides fibre, antioxidants, and vitamins.
• Chicken thigh fillets offer lean protein.
• Wild garlic and shallots add beneficial phytonutrients.

Negative Factors

• Goat’s cheese and Parmesan contribute saturated fat and sodium.
• Olive oil adds extra calories, though it is a healthier fat.

The balance of vegetables, lean protein, and moderate cheese content makes this dish a satisfying choice, though those watching saturated fat or sodium intake should enjoy it in moderation.