Chicken & tomato baked orzo with feta and spinach
Prep
5 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This is one of my go to weeknight dinners when I want something wholesome but don't have much time to fuss about. Everything cooks together in one pan, which means minimal cleanup at the end of a long day. The chicken stays beautifully moist while the orzo soaks up all those lovely tomato juices, and the spinach adds a nutritious boost of iron and vitamins without any faffing about. A generous crumble of feta on top brings it all together with a salty, creamy finish. Ready in just 40 minutes from start to table.
Ella x
Ingredients
- 1 pack/s2 british chicken breast fillets(No.1 British Free Range 2 Chicken Breast Fillets, diced)
- 300 gramswaitrose 1 red choice tomatoes(pack No.1 Red Choice Vine Tomatoes, quartered)
- 4 sprig/sfresh thyme(thyme)
- 2 tspsmoked paprika
- 1 tbspessential olive oil(olive oil)
- 120 gramsbaby spinach(pack baby spinach)
- 500 mlschicken stock( chicken stock, warmed )
- 250 gramsorzo
- 125 gramsessential waitrose feta(feta, crumbled)
Detail level
Instructions
- 1
Preheat the oven to 190ºC, gas mark 5. Put the diced chicken, tomatoes, thyme and paprika in a 2L ovenproof dish. Drizzle over the oil, season, then toss together and roast for 10 minutes.
- 2
Stir in the spinach and stock, mixing until the spinach wilts. Stir in the orzo and scatter over the feta.
- 3
Bake for 25 minutes, until the pasta is tender and the chicken is cooked through with no pink meat and the juices run clear.
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