Marinated chicken with orzo, tomato & feta
A midweek supper featuring herby lemon orzo and lemon & parmesan vinaigrette. The chicken is marinated and roasted, then served over a fresh salad of orzo, tomatoes, cucumber, olives and feta.
Ingredienser
- 200 ml lemon & parmesan vinaigrette
- 4 chicken breasts (around 700g)
- 2 tsp dried oregano
- 600 g lemon orzo
- 250 g tomatoes (roughly chopped)
- 0.5 cucumber (finely chopped)
- 50 g olives (roughly chopped)
- 100 g feta (crumbled)
- leftover soft herbs (finely chopped, to garnish)
Gör så här
Combine 80ml of the vinaigrette with the chicken and dried oregano.
Set aside in the fridge to marinate for at least 30 mins or up to 2 hrs.
Heat the oven to 200C/180C fan/gas 6 and arrange the chicken in a roasting tin.
Drizzle over any leftover marinade, then cook for 20-25 mins until the chicken is cooked through.
Set aside to rest for 5-7 mins before slicing.
Toss the sliced chicken in the roasting pan juices and set aside.
While the chicken is resting, combine the remaining vinaigrette with the orzo, tomatoes, cucumber, olives and feta.
Toss well and season to taste.
Serve the chicken on top and scatter over any soft herbs left over from the initial preparation of the orzo.