Mediterranean Chicken with Orzo
- 400g mixed chopped Mediterranean vegetables
- 2 chicken thigh fillets
- 125g orzo pasta
- 1 tsp capers
- 25g chopped basil
- 20g grated pecorino
- 1 tbsp olive oil
- ½ lemon, juice only
- Preheat the oven to 200C. Mix the chopped vegetables with a splash of olive oil and some seasoning on a baking tray, then roast for 10 mins. Add the chicken thighs and toss together to coat, then roast for 20 mins more or until the chicken is cooked through.
- Meanwhile, cook the orzo according to packet instructions. Chop the capers, and crush the basil and pecorino in a pestle and mortar with a pinch of salt until a rough paste is formed. Gradually add the lemon juice and oil, stir in the capers, and season with salt and pepper. Drain the orzo, tip into a bowl, then shred the chicken meat and toss through the orzo with the vegetables and basil dressing. Serve immediately.
35 mins
2 serving