Ingredients

Chicken & Orzo Base

• 1kg skin-on chicken thighs

• 800ml chicken stock

• 1 courgette, diced

• ½ yellow pepper, diced

• 1 large onion, diced

• 1 tbsp garlic, minced

• 1 tbsp mixed herbs

• 300g dry orzo

Marinade

• 1 tbsp garlic, minced

• 1 tbsp olive oil

• 1 tbsp mixed herbs

• Juice and zest of 1 lemon

Bowl Garnish

• 1–2 tbsp crumbled feta

• ½ lemon, sliced

• Handful fresh parsley

• Small handful black olives

• 1 tbsp fresh mint

• 2 tbsp tzatziki

Greek Salad

• ½ red onion, thinly sliced

• ¼ cucumber, deseeded and chopped

• 2 tomatoes, deseeded and chopped

• 1 tbsp olive oil

• 1 tsp mixed herbs

Instructions

1. Marinate the chicken
Mix together garlic, olive oil, herbs, lemon juice and zest. Coat the chicken and marinate for at least 30 minutes.

2. Cook the chicken
Cook in a pan over medium heat for 8–10 minutes until crispy and cooked through. Remove and set aside.

3. Cook the vegetables
In the same pan, sauté onion and garlic until softened. Add courgette, pepper and herbs and cook for 5 minutes.

4. Cook the orzo
Add orzo and gradually pour in the chicken stock. Return the chicken to the pan and simmer for 8–10 minutes until the orzo is tender.

5. Make the Greek salad
Mix all salad ingredients together and season well.

6. Assemble the bowl
Add the orzo and chicken to bowls, then top with Greek salad, feta, olives and tzatziki.

7. Finish
Garnish with fresh parsley, mint and a squeeze of lemon.