Mediterranean chicken & orzo bake
1 hr 35 min
1 hr 15 min
A one-pan pasta bake that makes dinnertime easy
Chicken breast, skinless, raw
2 small, chopped
3 medium, trimmed and chopped
1 tablespoon(s), level
1 can(s), large, chopped
2 clove(s), crushed
Vegetable stock cube(s)
1 cube(s), made up with 500ml boiling water
3 tablespoon(s), chopped
- 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.
- Stir in the tinned tomatoes, garlic, vinegar and stock then return to the oven for a further 20 minutes, until the sauce is bubbling.
- 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.