3 tbsp extra virgin olive oil, plus extra to serve
2 courgettes, halved and cut into 1cm-thick slices
500g cherry tomatoes
4 garlic cloves, crushed
2 tsp chilli flakes (approx. 1-2 tsp)
500ml fresh chicken stock
290g pitted Kalamata olives, drained and roughly chopped
15g oregano, leaves only, chopped
100g feta cheese
Pat the chicken dry with kitchen paper and season. Warm the oil in a wide, heavy-based saucepan (or casserole) over a medium heat, add the chicken and fry for 3-4 minutes on each side, until crisp and brown. Remove from the pan.
Fry the courgettes in the same pan for 5 minutes, until well browned and starting to soften. Increase the heat, add the tomatoes, garlic and chilli flakes, cook for 2-3 minutes, scraping the base of the pan with a wooden spoon, until the tomatoes burst.
Stir in the reserved chicken, stock and orzo, season and bring to a simmer. Partially cover the pan and cook for 8 minutes, stirring occasionally, until thickened, the pasta is just al dente and the chicken is cooked through with no pink meat.
Mix in the olives, the finely grated zest from the lemon and most of the oregano, cover and set aside to rest for 3-4 minutes. Stir in the juice from half of the lemon and season again, if needed. Crumble over the feta and serve with remaining lemon, cut into wedges.