Greek Orzo Bowl

1 - Preheat

Preheat the oven to 210°C, then fill a kettle with water and put it on to boil - this will be for the orzo later.

2 - Cut up the meat

‍Cut 2 chicken thighs into bite-sized chunks.

3 - Assemble

Add the chicken to a medium baking tray. Finely grate in the zest of 1 lemon and squeeze in the juice. Finely grate in 1 clove of garlic, add 1 tsp of paprika, 1 tsp of chilli flakes, 1 tsp of dried oregano and 0.5 tsp of cinnamon. Drizzle over 2 tbsp of olive oil, season with a generous pinch of salt, then rub everything together. Spread the chicken out into an even layer. Give your hands a good wash after handling raw meat.

4 - Cook the chicken

‍Pop the chicken into the oven and cook for 12-15 minutes, until the chicken is slightly charred around the edges and cooked through. Get on with the rest of the dish while you wait.

5 - Get the orzo on

‍Measure 150g of orzo into a medium saucepan. Pour over enough boiled water from the kettle to cover the orzo by at least 2.5cm, then season with a generous pinch of salt. Place the pan over a high heat and cook for 8-10 minutes, until soft but with a slight bite. Once cooked, drain through a colander over the sink and cool under running water. Get on with the rest of the prep while you wait.

6 - Grate and set aside

‍Coarsely grate in 0.5 of a cucumber, then toss with a generous pinch of salt and set aside ready for squeezing later.

7 - Assemble the dressing

‍Finely grate the zest from 1 lemon into a large mixing bowl, then squeeze in its juice. Finely grate in 1 clove of garlic, then add 1 tsp of mustard, 1 tsp of honey, and 1 tsp of oregano. Give this a good mix to combine.

8 - Prep the veg

‍Cut 100g of cherry tomatoes in half and chuck them into a large mixing bowl with the dressing. Slice 30g of black olives in half and add to the bowl. Shake the orzo in the colander to remove any excess liquid, then add to the bowl with the tomatoes. Give it a good toss to coat in the dressing and season to taste with salt and pepper.

9 - Assemble the tzatziki

‍Squeeze handfuls of the cucumber into a sieve over the sink to let the excess liquid out. Pop the squeezed cucumber into a mixing bowl. Tip 150g of Greek yoghurt into the bowl, then finely grate in 1 peeled clove of garlic and crumble in 50g of feta cheese. Fold everything together, then season to taste with a generous grind of black pepper. This is your tzatziki!

10 - Serve

‍Spoon the orzo salad into bowls, divide the tzatziki on top, and top with the chicken. Crumble over the remaining 50g feta and dig in.