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Creamy, comforting and packed with flavour, this lighter version of the viral ‘Marry Me Chicken’ uses Greek yogurt instead of cream, plus plenty of vegetables to help reach your 5-a-day. The dish gets its playful name from the idea that it’s so delicious, it could inspire a marriage!
1.
Heat oven to 200c (180°C fan).
2.
Add everything except the spinach, Greek yogurt and Parmesan to a large ovenproof dish. Stir well.
3.
Cover tightly with foil and bake for 25 minutes.
4.
Remove carefully from the oven and stir.Then add the spinach, mix through and bake uncovered for another 10–15 minutes, until the orzo is tender and the chicken is cooked through (75c in the centre).
5.
Rest for 5 minutes, then stir through the Greek yogurt and Parmesan. Add a splash of hot stock if needed.
6.
Serve immediately.
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Storage information
Store cooled leftovers in an airtight container in the fridge for up to 3 days. Reheat thoroughly with a splash of stock or water. For best results, freeze without the Greek yogurt and Parmesan for up to 3 months, then thaw overnight and stir the yogurt and Parmesan through after reheating.
Tip
Lower carb: Replace the orzo with 300–400g cauliflower rice or dried quinoa. If using cauliflower rice, reduce the stock to around 150ml and add it gradually if needed. Lower fat: Use 0% Greek yoghurt and use 15g Parmesan instead of 30g.
Cost-saving tips
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