Dice 200 g chicken breast and finely dice the onion, if not already prepared.

Season the 200 g chicken breast with 1 tsp mixed herbs, 1 tsp paprika, 1/2 tsp garlic powder, salt, and black pepper.

Heat a large deep frying pan over medium-high heat. Fry 75 g chorizo for 3 minutes until crisp and its oil has rendered.

Remove the crisp chorizo from the pan. Leave the rendered chorizo oil in the pan.

Add the diced onion to the chorizo oil. Fry for 3 minutes until softened.

Add the seasoned chicken to the pan. Fry for 5 to 6 minutes, stirring, until lightly browned and cooked through.

Stir 100 g dried orzo into the chicken and onion. Pour in 400 ml chicken stock.

Bring the mixture to a gentle simmer. Cook over low-medium heat for about 20 minutes until the orzo is tender and the stock is absorbed.

Stir in 40 g reduced-fat cheddar and 1 tbsp Parmesan. Mix until the cheese melts and the orzo becomes creamy.

Divide the cheesy orzo between 2 bowls. Top with the crisp chorizo and torn fresh basil.

Grate or sprinkle the remaining 1 tbsp Parmesan over both servings. Serve immediately.