One-Tray Greek-Style Chicken Orzo With Feta

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’.

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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!