Greek chicken orzo bake

• Chicken breast fillets500 g
• Pasta300 g
• Chopped tomatoes (tin)1 tin
• Vegetable stock cubes1 cube
• Brown onions150 g
• Feta100 g
• Baby spinach100 g

Also uses from the cupboard: vegetable oil, table salt, ground black pepper, dried mixed herbs. Missing any? You can add them to your shop on the shopping list.

Usually contains: Gluten, Celery, Milk.

Always check the label. Products vary by shop and brand, so check what you actually buy for allergens and anything else you avoid.

Method

1. Heat the oven to 200°C (180°C fan). Cut the chicken into bite-size pieces and chop the onion. Heat a tablespoon of oil in a flameproof casserole or deep ovenproof pan over a medium-high heat and brown them for 5 minutes with a teaspoon of dried oregano or mixed herbs.500 g chicken breast fillets150 g brown onions
2. Stir in the orzo or other small pasta, the chopped tomatoes, the crumbled stock cube and 600 ml of boiling water.300 g pasta1 tin chopped tomatoes1 cube
3. Cover and bake for 25 minutes, stirring halfway, until the pasta is tender and has soaked up most of the liquid.
4. Stir in the spinach until wilted and crumble the feta over the top.100 g feta100 g baby spinach

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