Vegetables: Preheat oven to 220°C fan bake. Lay cherry tomatoes on a lined baking tray. Slice 1 courgette and add to the tomatoes. Season with 1 tsp salt, 1 tsp pepper and 1 tsp oregano, then drizzle 1 tsp olive oil and bake for 15-20 minutes.

Chicken: Slice 1 chicken breast in half to create two thin cutlets. Season both sides with 1 tsp salt and 1 tsp pepper. Heat a pan to medium heat and add 2 tsp olive oil. Cook chicken breasts for 4-5 min per side until cooked through. Remove and let rest. Keep the pan on low heat.

Orzo: While the chicken cooks, cook the orzo as per packet instructions.

Finish off: Add the roasted vegetables, 1 tsp crushed garlic, 1 cup baby spinach and the juice of 1 lemon to the pan. Mix well, adding a splash of the orzo water to create a saucy consistency. Add the orzo and mix well.

Serve: Plate up orzo and top with sliced chicken and finish with grated parmesan cheese.