Save precious training time by dishing up this nourishing one-pot meal, ideal for the busy triathlete…
A delicious ‘puttanesca-style’ chicken orzo bake. Orzo may look like rice, but it’s actually pasta in the shape of large rice grains.
It works really well in soups and stews, and even as an alternative to rice in a risotto. This delicious balance of carbs, protein and healthy fats is also packed with minerals.
Perfect to replenish depleted energy and electrolyte levels after a tough day on the bike.
Preheat oven to 200°C/180°C Fan. Using a flameproof casserole dish or frying pan over a medium heat, fry the garlic slices in a splash of olive oil, turning over frequently until the slices are light brown on both sides. Set aside.
Add another splash of oil, season the chicken and brown. Transfer to oven for 20mins until skin is golden. Transfer chicken to a plate.
Fry the onion gently in a splash of oil until soft, stirring frequently. Add the herbs, chilli flakes, tomatoes, vinegar, olives and capers, and bring to the boil. Add the stock, then stir in the orzo for 30secs. Check for seasoning.
Nestle the chicken back in the dish, skin side up. Bake for another 20mins. Remove and leave for 5mins to rest. Scatter with parsley and the garlic slices and serve with a green salad.
