Marinated chicken with orzo, tomato & feta

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

Prep:10 mins
Cook:25 mins
plus at least 30 mins marinating

Serves 4
Easy

Nutrition per serving

kcal 840
fat 46g
saturates 13g
carbs 50g
sugars 0g
fibre 5g
protein 54g
salt 2.32g

Ingredients

200ml lemon & parmesan vinaigrette (see 'Complete the dish')
4 chicken breasts , around 700g
2 tsp dried oregano
600g lemon orzo (see 'Complete the dish')
250g tomatoes , roughly chopped
½ cucumber , finely chopped
50g olives , roughly chopped
100g feta , crumbled
leftover soft herbs , finely chopped, to garnish

Method

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.
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.
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.