Mediterranean Chicken and Orzo Bake

Serves: 4 SmartPoints Per Serving: 6

Recipe details


A delicious hearty meal for all the family to enjoy.


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.

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