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Serves 4

Dairy-free

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300g orzo 

1kg Romared roma tomatoes

1 small courgette

1 yellow pepper

1 orange pepper

2 garlic cloves

1 spring onion

1/2 tsp dried oregano

1/2 tsp dried basil

1/4 tsp cinnamon

300g chicken mince

1 tbsp rapeseed oil

1 chicken stock cube

2 tbsp of fresh parsley

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GREEK TOMATO ORZO WITH CHICKEN AND MEDITERRANEAN VEGETABLES

Blanch, skin and chop the tomatoes. Finely chop the garlic and spring onion and fry in 1 tbsp of rapeseed oil. Add the chicken and bake until cooked through. 

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Meanwhile, cook the orzo in a separate pot until al dente and set aside.

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Finely chop the courgette and peppers. Add to the meat and give it a good stir. Add 300ml of recently boiled water along with 1 chicken stock cube (or fresh stock). Leave to simmer for 10-15 minutes until the liquid is nearly gone. Add the tomatoes and herbs. 

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Mix the cooked orzo with the sauce and transfer to an ovenproof dish. Roast in the oven for 20mins at 180C. Serve with fresh parsley. 

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