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Photo of Mediterranean chicken & orzo bake by WW

Mediterranean chicken & orzo bake

7
Points® value
Total Time
1 hr 35 min
Prep
20 min
Cook
1 hr 15 min
Serves
4
Difficulty
Easy
A one-pan pasta bake that makes dinnertime easy

Ingredients

Rapeseed Oil

1 tablespoon(s)

Chicken breast, skinless, raw

4 medium

Red onion

2 small, chopped

Courgette

3 medium, trimmed and chopped

Cherry Tomatoes

200 g

Oregano, Dried

1 tablespoon(s), level

Rosemary, Fresh

3 sprig(s)

Tinned Tomatoes

1 can(s), large, chopped

Garlic

2 clove(s), crushed

Balsamic vinegar

6 teaspoon(s)

Vegetable stock cube

1 cube(s), made up with 500ml boiling water

Orzo, dry

200 g

Parsley, fresh

3 tablespoon(s), chopped

Instructions

  1. Preheat the oven to 180ºC, fan 160ºC, gas mark 4. Put a large, deep flameproof roasting tin or casserole over a medium heat, add the oil and chicken and cook for 5-8 minutes, until browned all over. Turn off the heat and add the onions, courgettes, cherry tomatoes, oregano and rosemary to the pan then bake for 20 minutes.
  2. Stir in the tinned tomatoes, garlic, vinegar and stock then return to the oven for a further 20 minutes, until the sauce is bubbling.
  3. Stir in the orzo and parsley, then return to the oven for a final 20-25 minutes, or until the chicken is cooked through, the orzo tender and the sauce thickened.

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