This One Pan Greek Chicken Orzo Is a Quick, Healthy, High Pr

• total time: 25 minutes

Ingredients

1 tbsp olive oil

500g chicken breast, diced

4 garlic cloves, minced

2 tsp dried oregano

1/2 tbsp lemon juice

1 tsp lemon zest

1 onion, diced

1 zucchini, grated

1 red capsicum, diced

1 cup cherry tomatoes

1 2/3 cups chicken stock (420ml)

1 cup canned crushed tomatoes (270g)

1 tbsp tomato paste

1 cup orzo/risoni (200g)

80g+ feta, crumbled

Parsley & lemon juice, to serve

Directions

Season the chicken with 2 cloves garlic, 1 tsp oregano, 1 tbs lemon juice, 1 tsp zest, salt & pepper.

Heat 1/2 tbsp olive oil in a large pan over medium-high heat. Add the chicken and cook for 3-4 minutes until nearly cooked through. Remove the chicken and set aside.

Heat the remaining olive oil & garlic in the same pan, add the onion and sauté for 1 minute until fragrant. Add tomatoes*, capsicum and zucchini, cook for another 2 minutes until softened.

Add 1 tsp oregano, orzo, canned tomatoes, tomato paste and chicken stock.

Cover with a lid and reduce the heat. Simmer for 8-10 minutes or until orzo is tender. Stir regularly so the pasta doesn’t stick to the bottom of the pan.

Place the chicken and cherry tomatoes on top of the orzo, add the feta & mix until melted through. Serve with parsley and extra lemon juice.

I roasted my tomatoes in the air fryer for 10 minutes and added them at the end or you can blister them in the pan.

Macros (serves 4):

455 calories

P 41.4g

C 46.7g

F 13.9g

Set is @csb