Chicken & tomato baked orzo with feta and spinach

Name: Chicken & tomato baked orzo with feta and spinach
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: 4
Ingredients: 1 pack/s No.1 British Free Range 2 Chicken Breast Fillets, diced; 300 g pack No.1 Red Choice Vine Tomatoes, quartered; 4 sprig/s thyme; 2 tsp smoked paprika; 1 tbsp olive oil; 120 g pack baby spinach; 500 ml chicken stock, warmed; 250 g orzo; 125 g feta, crumbled

An easy one-dish baked orzo, bursting with sweet tomatoes, fresh thyme and tangy feta.

4 out of 5 stars(22) Rate this recipe

HealthyHigh protein1 of your 5 a day

Serves4
CourseMain meal
Prepare5 mins
Cook35 mins
Total time40 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

1 pack/s No.1 British Free Range 2 Chicken Breast Fillets, diced
300g pack No.1 Red Choice Vine Tomatoes, quartered
4 sprig/s thyme
2 tsp smoked paprika
1 tbsp olive oil
120g pack baby spinach
500ml chicken stock, warmed
250g orzo
125g feta, crumbled

Preheat the oven to 190ºC, gas mark 5. Put the diced chicken, tomatoes, thyme and paprika in a 2L ovenproof dish. Drizzle over the oil, season, then toss together and roast for 10 minutes.
Stir in the spinach and stock, mixing until the spinach wilts. Stir in the orzo and scatter over the feta.
Bake for 25 minutes, until the pasta is tender and the chicken is cooked through with no pink meat and the juices run clear.

Cook’s tip

For a veggie version, roast chunks of seasoned squash in oil for 15 minutes before adding the tomatoes, thyme and paprika. Follow the recipe as above and use vegetable instead of chicken stock.

Typical values per serving when made using specific products in recipe