Grill the chicken first. Season your chicken breasts with salt and pepper. Heat a griddle pan or a heavy frying pan over a medium-high heat until it's smoking lightly — you'll see a faint shimmer rising from the surface. Add a drizzle of olive oil and lay the chicken breasts in the pan. You should hear a satisfying sizzle immediately. Cook for 6-7 minutes per side, until the chicken is golden brown with distinct grill marks and feels firm to the touch. The internal temperature should reach 74°C. Set the chicken aside on a board to rest; the juices need a moment to redistribute.

Start the orzo base. In the same pan you used for the chicken (don't wash it — all that flavour is gold), add a splash more olive oil if needed. Tip in the diced red onion and cook over a medium heat for 3-4 minutes until it turns translucent and soft, with a sweet, fragrant smell filling your kitchen. Add the minced garlic and stir for another 30 seconds until you can smell it clearly but before it browns.

Toast the orzo. Pour the dry orzo into the pan and stir it around for 1-2 minutes. You'll notice the pasta turn slightly golden at the edges, and it will make a soft rattling sound against the pan. This toasting step adds a nutty depth that makes the final dish taste far more complex than the effort suggests.

Add the liquid. Pour in the hot chicken stock all at once. The liquid will bubble up vigorously — that steam is exactly what you want. Stir everything together, scraping any browned bits from the bottom of the pan. Bring it to a gentle boil, then reduce the heat to a simmer. You'll see small, lazy bubbles breaking the surface. Cover and cook for 10-12 minutes, stirring once halfway through, until the orzo is tender and has absorbed most of the liquid. The texture should be creamy, not soupy.

Stir in the greens and pesto. Remove the lid and add the cherry tomatoes and baby spinach. Stir gently for 1-2 minutes. The spinach will wilt down dramatically — it looks like a mountain at first, but within seconds it softens into a deep green, silky ribbon. Stir through the pesto and half the Parmesan cheese. The colour shifts from pale beige to a vibrant green, and the aroma becomes intensely herby.

Slice and assemble. By now your chicken has rested. Slice it diagonally into thick strips — you'll see the juices run clear and the inside should be perfectly white and tender. Divide the creamy orzo among four bowls, top with the sliced chicken, a drizzle of extra pesto, the remaining Parmesan, a squeeze of lemon juice, and the toasted pine nuts if using. Serve immediately while the orzo is still warm and the chicken is at its juiciest.