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Baked chicken with feta & orzo
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Serves: 4 - 6
250g orzo pasta
1 tbsp olive oil
1 red onion, diced
500g pack chicken breast fillets, diced
½ x 25g pack chives, snipped
500g mushrooms, diced
Squeeze of lemon juice
200ml tub half fat
50g feta, crumbled
1. Preheat the oven to 180°C, gas mark 4. Cook the orzo according to the pack instructions, drain and set aside.
2. Heat the oil in a large pan and add the onion, cook for 5 minutes over a medium heat to soften, then add the chicken and cook for a further 5 minutes to seal. Season and then increase the heat. Add the chives and mushrooms, and cook for 2-3 minutes. Squeeze in the lemon juice and add the spinach leaves for the last minute to wilt.
3. Remove the pan from the heat and tip the cooked orzo into the chicken mixture. Then stir in the crème fraîche. Transfer into a baking dish and dot over the feta. Bake for 20 minutes, until the top is golden and all is piping hot. Ensure the chicken is cooked through with no pink meat visible.
Typical values per serving:
91µg folic acid
This recipe was first published in February 2017.