One-Pan Lemon & Feta Baked Chicken with Orzo
Oven-baked orzo with chicken breasts, stock, tomatoes, lemon, oregano and feta, baked covered then uncovered.
- 300 g Chicken breasts, skinless and boneless
- 150 g Orzo pasta
- 200 g Cherry tomatoes, halved
- 1 small Red onion, thinly sliced
- 75 g Feta cheese, crumbled
- 500 ml Chicken stock
- 1 unit Lemon, juiced and zested
- 1 tsp Dried oregano
- 10 g Fresh parsley, chopped (for garnish)
Shop these in one order
Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Preheat oven to 200°C (180°C fan/Gas Mark 6).
- Step 2
In a large, oven-safe casserole dish or deep baking tray, combine the orzo, cherry tomatoes, red onion, chicken stock, lemon juice, oregano, and half the lemon zest. Season well.
- Step 3
Nestle the chicken breasts into the orzo mixture. Drizzle the chicken with a little olive oil and season with salt and pepper.
- Step 4
Cover the dish tightly with foil. Bake for 25 minutes.
- Step 5
Remove the foil. Stir the orzo gently around the chicken (it should be mostly cooked). Sprinkle the crumbled feta over the top.
- Step 6
Return to the oven, uncovered, for another 10-15 minutes, until the chicken is cooked through (internal temp 74°C) and the orzo has absorbed most of the liquid, becoming creamy.
- Step 7
Garnish with remaining lemon zest and fresh parsley before serving.
Cook it with Mello
Cook mode reads each step aloud and keeps your screen awake, so you can cook with your hands full.
Cook it with MelloProtein, carbs and fat for this dish
Mello works the macros out from each ingredient, per serving. Make a free account to see them.
See the macrosHow Mello works out macros →