Grilled chicken on lemony orzo

1 Place chicken in a plastic bag with half the lemon zest, 2 tablespoons lemon juice, garlic, parsley, chilli and 1 tablespoon olive oil. Massage bag so chicken is coated with marinade then set aside. Turn grill on to preheat.

2 Heat remaining olive oil in a large-lidded pan. Add onion and sauté until soft. Stir in orzo and remaining zest then add boiling water and stock. Cover and simmer for 8-10 minutes, or until just tender (if the mixture begins to look too dry, add 1/2 cup water).

3 While orzo cooks, arrange chicken on a sprayed non-stick baking tray. Place 7-10cm away from heat under grill and cook for 4-5 minutes before turning and cooking for 3-4 more minutes, or until cooked through. Test by cutting a piece in half through the thickest part – if there is no pink left, it is cooked. Remove from oven and set aside to stand.

4 Add vegetables, olives (if using) and any remaining lemon juice to orzo mixture. Stir. Cover and simmer for 2-3 more minutes then remove from heat and stir through crumbled feta.

5 Pile orzo on serving plates and top with chicken. Serve immediately with a simple green salad or tomato salad if desired.

Note: Recipe is dairy-free if omitting feta.