If you hate washing up, these meals are for you! Why not cook up three dishes that require minimal clean-up time? Better yet, experience the flavours of Thailand, Italy and Greece in the process – this dish is part of the ‘One-Pot Winners‘ Recipe Pack! You can also enjoy ‘One-pot Thai green coconut rice with chicken’ and ‘Chorizo and white bean minestrone’.
We plan your meals day-by-day, put everything you need into one simple shopping list, and make sure you cut out food waste and save your hard earned cash. Sign up HERE to the Sidekick App to unlock 100+ Recipe Packs at your fingertips… We’ve got 40% off on all of our plans!
5 ea spring onion(s)
1 ea red bell pepper(s)
2 ea chicken thigh(s), boneless, skinless
1 g smoked paprika
1 tsp chilli flakes
1 tsp dried oregano
0.5 tsp ground cinnamon
3 tbsp olive oil
200 g orzo
1 ea chicken stock cube(s)
100 g feta
15 g fresh mint
1 – Preheat
Preheat the oven to 210°C, then fill a kettle with water and put it on to boil – we will need this later.
2 – Chop the veg
Remove the roots from 5 spring onions and cut them crossways at 1cm intervals. Deseed 1 pepper
and cut it into bite-sized chunks.
3 – Cut up the meat
Cut 2 chicken thighs into bite-sized chunks.
4 – Assemble
Add the veg and chicken to a baking dish. Add 1 tbsp of paprika, 1 tsp of chilli flakes, 1 tsp of
oregano and ½ tsp of cinnamon. Drizzle over 2 tbsp of the olive oil, season with a generous pinch
of salt and rub everything together. Spread the meat and veg out to 1 even layer. Give your hands
a good wash, then get on with the rest of the dish.
5 – Add the orzo
Sprinkle 200g of orzo over the top of the meat and veg, then crumble over 1 stock cube.
6 – Add the water
Add 500ml of boiling water from the kettle, season with a pinch of salt and give everything a quick
7 – Cover and bake
Cover tightly with tin foil and bake for 15 minutes, until the orzo is nearly soft. Crack on with a bit of
washing up while you wait.
8 – Bake again
Once the orzo is nearly soft, remove the foil and bake for a further 15 minutes, until all the water
has been absorbed and the orzo is soft but still has a slight bite.
9 – Serve
Give everything a good mix in the tray, crumble over 100g of feta, rip over the leaves from 15g of mint and serve!