Greek Chicken and Orzo Box

Ingredients

• 140g (5 oz) chicken breast
• 60g (1/3 cup) orzo, dry
• 80g (2/3 cup) cucumber, diced
• 60g (6-8) cherry tomatoes, halved
• 30g (1/4 cup) feta, crumbled
• 1 tsp (5ml) olive oil
• 1 tsp dried oregano, zest of 1/2 lemon, 1/2 tsp fine salt
• 1 tsp salt, for the pasta water

Method

1. Boil the orzo in well salted water for 1 minute less than the packet time - it keeps softening in the fridge.
2. Drain and rinse it under cold running water for 30 seconds, until the grains stop feeling starchy.
3. Butterfly the chicken breast so it is an even thickness, then season with the oregano, lemon zest and salt.
4. Heat the oil in the skillet over medium-high and sear the chicken 5 min a side, to 74C / 165F at the centre.
5. Rest it 5 min on a board while you toss the drained orzo with the cucumber and tomatoes.
6. Slice the chicken across into 1cm / 1/2in strips and lay them over the orzo.
7. Crumble the feta over last, in visible pieces, so it does not dissolve into the pasta overnight.