Marinated chicken with orzo, tomato & feta

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Complete the dish

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Make this orzo to use as a base. Put aside time at the weekend to make it, then serve it later in the week using our recipe ideas below

• 200ml lemon & parmesan vinaigrette

  (see ‘Complete the dish’)

• 4 chicken breasts

  around 700g

• 2 tsp dried oregano
• 600g lemon orzo

  (see ‘Complete the dish’)

• 250g tomatoes

  roughly chopped

• ½ cucumber

  finely chopped

• 50g olives

  roughly chopped

• 100g feta

  crumbled

• leftover soft herbs

  finely chopped, to garnish

Nutrition: Per serving

• kcal840
• fat46g
• saturates13g
• carbs50g
• sugars7g
• fibre5g
• protein54g
• salt2.32g

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Method

• step 1

  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.

• step 2

  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 in the roasting pan juices and set aside.

• step 3

  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.

Recipe from Good Food magazine, August 2025

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