A great one pan meal for midweek, loaded with vegetables and Greek flavours! The list of ingredients is looks long, but there's actually a lot of repeat ingredients. :) Watch the video to see how simple this is to make!
1lemon - zest of the whole lemon and juice of HALF the lemon
Salt and pepper
2garlic cloves, minced
1small onion, diced
1red bell pepper/capsicum, sliced
2 1/2cupschicken broth
14 oz / 400g canned crushed tomatoes
1punnet cherry tomatoes
Salt and pepper
Crumbled feta cheese
Fresh oregano leaves
Combine Marinated Chicken ingredients in a bowl and set aside for marinate for 20 minutes.
Preheat oven to 180C/350F.
Heat 1 tbsp olive oil in a large, deep skillet or dutch oven over high heat.
Cook chicken until lightly browned but still pink inside. Remove from skillet.
Turn heat down to medium high.
Add 1 tbsp olive oil, garlic and onion. Saute for 1 minute, then add zucchini and bell peppers/capsicum. Cook for 2 minutes.
Add oregano, chicken broth, canned tomato and tomato paste. Add salt and pepper to taste.
Mix, then add orzo / risoni. Mix, then top with chicken.
Bring to a simmer, scatter over cherry tomatoes then transfer to the oven.
Bake for 15 to 20 minutes, until orzo/risoni is just cooked - tender but still firm. (Note 1)
Remove from oven, drizzle with juice of remaining 1/2 lemon. Garnish with feta and fresh oregano leaves, if desired, then serve.
1. Risoni cooks very quickly! So transfer it to the oven as soon as it starts simmering on the stove, otherwise it will overcook by the time the bake time is finished (it cooks faster on the stove than the oven). Check it after 15 minutes see if the orzo / risoni is done. Don't worry if it's done and it's still quite saucy - that's a GOOD thing! :) The liquid evaporates quite quickly while serving. It was slightly wetter when I took it out of the oven.2. Nutrition assuming 5 servings.