Recipe
Cooking steps and ingredient details are being prepared.
Lunch recipe
Lemony oregano chicken, orzo, cucumber, tomatoes, feta, spinach, and a quick tzatziki-style yogurt sauce for packable lunches.
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Ingredients
large saucepan, sieve, large non-stick frying pan, knife, chopping board, box grater, mixing bowls
Method
Slice the chicken breast fillets into thick strips. Grate one garlic clove into a bowl with the dried oregano, half the olive oil, the zest of the lemon, and a squeeze of lemon juice. Add the chicken, season with a pinch of salt and pepper, and turn until coated.
Bring a large saucepan of water to the boil. Add the orzo and cook for 8 to 10 minutes until tender with a slight bite. Drain, rinse briefly under cold water, then toss with the remaining olive oil and a squeeze of lemon juice so it does not clump.
Deseed and slice the red pepper. Heat a large non-stick frying pan over a medium-high heat, add the chicken strips, and cook for 4 minutes. Add the pepper and cook for 5 to 6 minutes more, turning the chicken, until the strips are golden and cooked through with no pink in the centre.
Grate half the cucumber onto kitchen paper and squeeze out excess water. Stir it into the Greek yogurt with the remaining grated garlic, chopped dill, honey, a squeeze of lemon juice, and a pinch of salt. Dice the remaining cucumber for the boxes.
Halve the cherry tomatoes and roughly chop the baby spinach. Toss the orzo with the tomatoes, diced cucumber, spinach, crumbled feta, and half the tzatziki-style yogurt. Taste and add more lemon juice if it needs brightness.
Divide the orzo salad between four bowls or lunch boxes. Top with the lemon oregano chicken and peppers, spoon over the remaining tzatziki-style yogurt, and scatter with extra dill. Cool fully before sealing if packing for later.
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