Mediterranean chicken & orzo bake
7
Points®
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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