Marinated chicken with orzo, tomato & feta

• lemon & parmesan vinaigrette200ml ml

  (see 'Complete the dish')

• chicken breasts↗4

  around 700g

• dried oregano↗2 tsp tsp
• lemon orzo600g g

  (see 'Complete the dish')

• tomatoes↗250g g

  roughly chopped

• cucumber↗½

  finely chopped

• olives↗50g g

  roughly chopped

• feta↗100g g

  crumbled

• leftover soft herbs

  finely chopped, to garnish

Step-by-step instructions

1. 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.

2. 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.

3. 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.