Greek chicken orzo with feta
A one pot dinner full of hidden veggies and packed full of flavour. Also less washing up. What’s not to like.
SERVES:4 | PREP & COOK: 50 min
Ingredients
3 chicken breasts, cut into strips
250g orzo
400ml boiling water
1 tsp oregano
2 tsps smoked paprika
2 tsps dried thyme
A pinch of sea salt and black pepper
200g cherry tomatoes, halved
Handful of parsley, chopped
100g feta, crumbled
3 garlic cloves, finely diced
2 tbsp balsamic
12 green olives, chopped
200g roasted peppers
1 courgette, grated
Method
Put a large deep frying pan over a medium to high heat. Add a splash of olive oil, the chicken, oregano, thyme, paprika and salt and pepper and stir together. Cook for 5-8 minutes or until the chicken is cooked through. Add the balsamic and cook for 1 minute more. Remove the chicken from the pan, leaving any sauce in the pan and set to one side.
In the same pan add the courgette and peppers and cook for 3 minutes. Add the orzo and water with a pinch of salt and pepper and bring to the boil. Reduce to a simmer and cook until the orzo has softened. If the water disappears but the orzo isn’t soft add a little more water.
Add the garlic, olives, tomatoes and cooked chicken to the orzo and stir well. Cook for another few minutes to reheat the chicken.
Sprinkle over the feta and chopped parsley and serve.