You’ll Need
For the Chicken
600g chicken thigh fillets, cut into bite-sized chunks
1 tbsp olive oil
1 tsp dried oregano
1 tsp garlic granules
1 tsp smoked paprika
1 tsp sea salt
½ tsp black pepper
Juice of ½ lemon
For the Orzo Pots
250g cooked orzo
200g cherry tomatoes, halved
1 red pepper, diced
1 small red onion, sliced
2 garlic cloves, finely grated
150ml chicken stock
1 tbsp olive oil
To Finish
80g crumbled feta
2 tbsp chopped fresh parsley
Zest of 1 lemon
Optional but Dangerous
Black olives
Sun-dried tomatoes
Toasted pine nuts
Tzatziki
Warm flatbreads
Method
Preheat your air fryer to 190°C.
Toss the chicken with the olive oil, oregano, garlic granules, smoked paprika, salt, black pepper and lemon juice until evenly coated.
Place the chicken into the air fryer basket and cook for 10 minutes, shaking halfway through.
Meanwhile, add the cherry tomatoes, red pepper, onion, grated garlic and olive oil to a foil tray or heatproof dish.
Air fry for 6 minutes until the vegetables begin to soften.
Stir in the cooked orzo and chicken stock.
Add the cooked chicken and mix everything together.
Return to the air fryer for 6–8 minutes at 180°C, until the orzo has absorbed the stock and everything is piping hot.
Finish with the crumbled feta, chopped parsley and fresh lemon zest.
Serve immediately with warm flatbreads or a spoonful of tzatziki if using.