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Marinated chicken with orzo, tomato & feta

A serving of marinated chicken with orzo, tomato & feta

Marinated chicken with orzo, tomato & feta

Name: Marinated chicken with orzo, tomato & feta
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 200ml lemon & parmesan vinaigrette (see 'Complete the dish'); 4 chicken breasts around 700g; 2 tsp dried oregano; 600g lemon orzo (see 'Complete the dish'); 250g tomatoes roughly chopped; ½ cucumber finely chopped; 50g olives roughly chopped; 100g feta crumbled; leftover soft herbs finely chopped, to garnish

Ailsa Burt

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Serves 4

Easy

Prep: 10 mins

Cook: 25 mins

plus at least 30 mins marinating

A star rating of 4.3 out of 5.18 ratingsRate

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Use our recipes for herby lemon orzo and lemon & parmesan vinaigrette in this midweek supper. Prep the linked recipes at the weekend for easy meal planning

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Alternatives

Complete the dish

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App onlyLemon & parmesan vinaigrette. This is a premium piece of content available to subscribed users.

A star rating of 4.8 out of 5.8 ratings

Lemon orzo

A star rating of 4.9 out of 5.10 ratings

Ingredients

Nutrition

Units:

MetricUS

200ml lemon & parmesan vinaigrette

(see 'Complete the dish')
4 chicken breasts

around 700g
2 tsp dried oregano
600g lemon orzo

(see 'Complete the dish')
250g tomatoes

roughly chopped
½ cucumber

finely chopped
50g olives

roughly chopped
100g feta

crumbled
leftover soft herbs

finely chopped, to garnish

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Nutrition: Per serving

kcal840
fat46g
saturates13g
carbs50g
sugars7g
fibre5g
protein54g
salt2.32g

Method

step 1

Combine 80ml of the vinaigrette with the chicken and dried oregano. Set aside in the fridge to marinate for at least 30 mins or up to 2 hrs.
step 2

Heat the oven to 200C/180C fan/gas 6 and arrange the chicken in a roasting tin. Drizzle over any leftover marinade, then cook for 20-25 mins until the chicken is cooked through. Set aside to rest for 5-7 mins before slicing. Toss in the roasting pan juices and set aside.
step 3

While the chicken is resting, combine the remaining vinaigrette with the orzo, tomatoes, cucumber, olives and feta. Toss well and season to taste. Serve the chicken on top and scatter over any soft herbs left over from the initial preparation of the orzo.

Recipe from Good Food magazine, August 2025

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A star rating of 4.3 out of 5.18 ratings

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