Mediterranean Chicken and Orzo Bake
4 x 120g skinless chicken breast fillets
1 tbsp rapeseed oil
2 red onions, chopped
3 courgettes, trimmed and chopped
200g cherry tomatoes
1 tbsp dried oregano
3 sprigs fresh rosemary
400g tin chopped tomatoes
2 garlic cloves, crushed
2 tbsp balsamic vinegar
500ml vegetable stock, made with 1 stock cube
200g orzo pasta
3 tbsp chopped fresh flat-leaf parsley
Preheat the oven to 180ºC, fan 160ºC, gas mark 4. Put a large, deep flameproof roasting tin or casserole over a medium heat, add the oil and chicken and cook for 5-8 minutes, until the chicken is browned all over. Turn off the heat and add the onions, courgettes, cherry tomatoes, oregano and rosemary to the pan then transfer to the oven and bake for 20 minutes.
Stir in the tinned tomatoes, garlic, vinegar and stock then return to the oven for a further 20 minutes, until the sauce is bubbling. Stir in the orzo and parsley, then return to the oven for a final 20-25 minutes, or until the chicken is cooked through, the orzo is tender and the sauce thickened.