Marinated Chicken with Lemon Orzo, Tomato and Feta

Name: Marinated Chicken with Lemon Orzo, Tomato and Feta
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 4 chicken breasts; 600 g lemon orzo; 250 g tomatoes, roughly chopped; 1/2 cucumber, finely chopped; 50 g olives, roughly chopped; 200 ml lemon and Parmesan vinaigrette; 2 tsp dried oregano; 100 g feta, crumbled; 2 tbsp soft herbs, finely chopped, for garnish

This bright, Mediterranean-style chicken dinner pairs juicy oregano-marinated chicken with lemony orzo, fresh tomatoes, cucumber, olives, and creamy feta. It is easy enough for a weeknight, but colorful and satisfying enough to serve for guests or meal prep.

Servings4 Portions

Prep Time10 Mins

Cook Time25 Mins

Difficulty

Easy

Ingredients

chicken breasts
4
lemon orzo
600 g
tomatoes, roughly chopped
250 g
cucumber, finely chopped
0.5
olives, roughly chopped
50 g
lemon and Parmesan vinaigrette
200 ml
dried oregano
2 tsp
feta, crumbled
100 g
soft herbs, finely chopped, for garnish
2 tbsp

Step-by-Step Instructions

In a large bowl, combine 80 ml of the lemon and Parmesan vinaigrette with the chicken breasts and dried oregano. Turn the chicken to coat well, then cover and refrigerate for at least 30 minutes or up to 2 hours.

Heat the oven to 200C / 180C fan / gas 6. Arrange the marinated chicken in a roasting tin and drizzle over any marinade left in the bowl. Roast for 20 to 25 minutes, or until the chicken is cooked through and the thickest part reaches 75C.

Transfer the chicken to a board and let it rest for 5 to 7 minutes. Slice the chicken, then toss it in the pan juices to keep it moist and flavorful.

While the chicken rests, add the remaining vinaigrette to the lemon orzo along with the chopped tomatoes, cucumber, olives, and crumbled feta. Toss until evenly coated, then season to taste.

Spoon the orzo salad onto plates or a serving platter. Arrange the sliced chicken on top and finish with the chopped soft herbs before serving.