One Pan Greek Chicken & Orzo with Mint Yoghurt, Balsamic & Fetta

De-seed capsicum and thinly slice. Peel and mince garlic. Pick parsley and mint leaves (discarding stems) and roughly chop, keeping separate. Dice chicken into bite size pieces and toss in spice mix. Halve cherry tomatoes. Cut broccolini into thirds. Roughly chop olives.

Heat oil in a deep-sided fry pan over medium-high heat. Add chicken and cook until it is browned all over and almost cooked through, about 5 minutes. Stir in the balsamic vinegar and half the garlic, cook another minute. Remove the chicken from the pan and set aside.

Tip! Enough oil to swirl and coat the base of the pan.

To the fry pan, add the capsicum. Cook until soft, 2-3 minutes. Add the orzo, stock concentrate and 2 cups water. Season with salt and pepper. Cook, stirring often until almost all the water is absorbed, about 10 minutes. It should have a consistency a little like risotto.

Tip! If the orzo is still a little undercooked you can add a little more water and cook a little longer.

In a small bowl combine yoghurt with the remaining garlic and mint. Mix well, and season with salt and pepper.

Add chicken and broccolini to the pasta and cook for 3 minutes, until chicken is warmed through and broccolini is cooked. Check seasoning and adjust if necessary.

Turn off the heat and stir through cherry tomatoes and chopped olives. Serve family style and garnish with parsley, fetta (crumbling as you add) and yoghurt. Enjoy!

De-seed capsicum and thinly slice. Peel and mince garlic. Pick parsley and mint leaves (discarding stems) and roughly chop, keeping separate. Dice chicken into bite size pieces and toss in spice mix. Halve cherry tomatoes. Cut broccolini into thirds. Roughly chop olives.

Heat oil in a deep-sided fry pan over medium-high heat. Add chicken and cook until it is browned all over and almost cooked through, about 5 minutes. Stir in the balsamic vinegar and half the garlic, cook another minute. Remove the chicken from the pan and set aside.

Tip! Enough oil to swirl and coat the base of the pan.

To the fry pan, add the capsicum. Cook until soft, 2-3 minutes. Add the orzo, stock concentrate and 2 cups water. Season with salt and pepper. Cook, stirring often until almost all the water is absorbed, about 10 minutes. It should have a consistency a little like risotto.

Tip! If the orzo is still a little undercooked you can add a little more water and cook a little longer.

In a small bowl combine yoghurt with the remaining garlic and mint. Mix well, and season with salt and pepper.

Add chicken and broccolini to the pasta and cook for 3 minutes, until chicken is warmed through and broccolini is cooked. Check seasoning and adjust if necessary.

Turn off the heat and stir through cherry tomatoes and chopped olives. Serve family style and garnish with parsley, fetta (crumbling as you add) and yoghurt. Enjoy!