Marinated chicken with orzo, tomato & feta
Serves 4
Easy
Prep:
Cook:
plus at least 30 mins marinating
Use our recipes for herby lemon orzo and lemon & parmesan vinaigrette in this midweek supper. Prep the linked recipes at the weekend for easy meal planning
Skip to ingredients
Units:
- 200ml lemon & parmesan vinaigrette(see 'Complete the dish')
- 4 chicken breastsaround 700g
- 2 tsp dried oregano
- 600g lemon orzo(see 'Complete the dish')
- 250g tomatoesroughly chopped
- ½ cucumberfinely chopped
- 50g olivesroughly chopped
- 100g fetacrumbled
- leftover soft herbsfinely chopped, to garnish
Nutrition: Per serving
- kcal840
- fat46g
- saturates13g
- carbs50g
- sugars7g
- fibre5g
- protein54g
- salt2.32g
Method
step 1
Combine 80ml of the vinaigrette with the chicken and dried oregano. Set aside in the fridge to marinate for at least 30 mins or up to 2 hrs.
step 2
Heat the oven to 200C/180C fan/gas 6 and arrange the chicken in a roasting tin. Drizzle over any leftover marinade, then cook for 20-25 mins until the chicken is cooked through. Set aside to rest for 5-7 mins before slicing. Toss in the roasting pan juices and set aside.
step 3
While the chicken is resting, combine the remaining vinaigrette with the orzo, tomatoes, cucumber, olives and feta. Toss well and season to taste. Serve the chicken on top and scatter over any soft herbs left over from the initial preparation of the orzo.
