eCook Meal
Zesty Chicken & Veggie Orzo
with creamy feta & Kalamata olives
Italian flavours the whole family will love – and an absolute breeze to make! A sumptuous tomato sauce with Italian herbs, spinach, and olives, folded through orzo pasta. Crowned with chicken pieces and flecked with lemon zest and fresh basil.
Serving guide
Choose your portion size.
ROAST MOMENT
Preheat the oven to 200°C. Spread the Chicken pieces on a roasting tray. Pat the chicken dry with paper towel. Coat in oil and seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting half-way).
GET THE PASTA WATER ON THE GO!
Fill a pot for the orzo with 200ml of water. Place over medium-high heat and bring to a boil while starting the sauce.
ITALIAN FLAIR
Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, fry the grated garlic until fragrant, 1-2 minutes (shifting constantly). Add 30ml of water, a pinch of salt, and the quartered tomatoes. Cook until softened, breaking up the tomatoes as they cook, 5-6 minutes. Stir through the NOMU Rub and fry until fragrant, 1-2 minutes. Add the shredded Spinach and a squeeze of lemon juice (to taste). Cook until the spinach has wilted and the sauce has thickened, 2-3 minutes (stirring constantly). Loosen with warm water in 10ml increments if it’s too thick. Stir through the chopped olives, seasoning, and a sweetener. Remove from the heat and set aside.
AL DENTE ORZO
Once the pot of water is boiling rapidly, cook the orzo until al dente, 10-12 minutes. Drain and toss through a drizzle of olive oil.
ALMOST THERE…
Return the pan with the sauce to medium heat. Add the cooked orzo and mix to combine. Allow to reheat, 1-2 minutes.
ORZO MOMENT!
Serve up a delicious bowl of vegetable orzo pasta and top with the roasted Chicken. Garnish with the crumbled feta, the torn basil, and the lemon zest (to taste). Serve with any remaining lemon wedges on the side. Bellissimo!
ROAST MOMENT
Preheat the oven to 200°C. Spread the Chicken pieces on a roasting tray. Pat the chicken dry with paper towel. Coat in oil and seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting half-way).
GET THE PASTA WATER ON THE GO!
Fill a pot for the orzo with 400ml of water. Place over medium-high heat and bring to a boil while starting the sauce.
ITALIAN FLAIR
Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, fry the grated garlic until fragrant, 1-2 minutes (shifting constantly). Add 60ml of water, a pinch of salt, and the quartered tomatoes. Cook until softened, breaking up the tomatoes as they cook, 5-6 minutes. Stir through the NOMU Rub and fry until fragrant, 1-2 minutes. Add the shredded Spinach and a squeeze of lemon juice (to taste). Cook until the spinach has wilted and the sauce has thickened, 2-3 minutes (stirring constantly). Loosen with warm water in 10ml increments if it’s too thick. Stir through the chopped olives, seasoning, and a sweetener. Remove from the heat and set aside.
AL DENTE ORZO
Once the pot of water is boiling rapidly, cook the orzo until al dente, 10-12 minutes. Drain and toss through a drizzle of olive oil.
ALMOST THERE…
Return the pan with the sauce to medium heat. Add the cooked orzo and mix to combine. Allow to reheat, 1-2 minutes.
ORZO MOMENT!
Serve up a delicious bowl of vegetable orzo pasta and top with the roasted Chicken. Garnish with the crumbled feta, the torn basil, and the lemon zest (to taste). Serve with any remaining lemon wedges on the side. Bellissimo!
ROAST MOMENT
Preheat the oven to 200°C. Spread the Chicken pieces on a roasting tray. Pat the chicken dry with paper towel. Coat in oil and seasoning. Roast in the hot oven until golden, 30-35 minutes (shifting half-way).
GET THE PASTA WATER ON THE GO!
Fill a pot for the orzo with 600ml of water. Place over medium-high heat and bring to a boil while starting the sauce.
ITALIAN FLAIR
Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, fry the grated garlic until fragrant, 1-2 minutes (shifting constantly). Add 90ml of water, a pinch of salt, and the quartered tomatoes. Cook until softened, breaking up the tomatoes as they cook, 6-7 minutes. Stir through the NOMU Rub and fry until fragrant, 1-2 minutes. Add the shredded Spinach and a squeeze of lemon juice (to taste). Cook until the spinach has wilted and the sauce has thickened, 2-3 minutes (stirring constantly). Loosen with warm water in 10ml increments if it’s too thick. Stir through the chopped olives, seasoning, and a sweetener. Remove from the heat and set aside.
AL DENTE ORZO
Once the pot of water is boiling rapidly, cook the orzo until al dente, 10-12 minutes. Drain and toss through a drizzle of olive oil.
ALMOST THERE…
Return the pan with the sauce to medium heat. Add the cooked orzo and mix to combine. Allow to reheat, 1-2 minutes.
ORZO MOMENT!
Serve up a delicious bowl of vegetable orzo pasta and top with the roasted Chicken. Garnish with the crumbled feta, the torn basil, and the lemon zest (to taste). Serve with any remaining lemon wedges on the side. Bellissimo!
ROAST MOMENT
Preheat the oven to 200°C. Spread the Chicken pieces on a roasting tray. Pat the chicken dry with paper towel. Coat in oil and seasoning. Roast in the hot oven until golden, 30-35 minutes (shifting half-way).
GET THE PASTA WATER ON THE GO!
Fill a pot for the orzo with 800ml of water. Place over medium-high heat and bring to a boil while starting the sauce.
ITALIAN FLAIR
Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, fry the grated garlic until fragrant, 1-2 minutes (shifting constantly). Add 120ml of water, a pinch of salt, and the quartered tomatoes. Cook until softened, breaking up the tomatoes as they cook, 6-7 minutes. Stir through the NOMU Rub and fry until fragrant, 1-2 minutes. Add the shredded Spinach and a squeeze of lemon juice (to taste). Cook until the spinach has wilted and the sauce has thickened, 2-3 minutes (stirring constantly). Loosen with warm water in 10ml increments if it’s too thick. Stir through the chopped olives, seasoning, and a sweetener. Remove from the heat and set aside.
AL DENTE ORZO
Once the pot of water is boiling rapidly, cook the orzo until al dente, 10-12 minutes. Drain and toss through a drizzle of olive oil.
ALMOST THERE…
Return the pan with the sauce to medium heat. Add the cooked orzo and mix to combine. Allow to reheat, 1-2 minutes.
ORZO MOMENT!
Serve up a delicious bowl of vegetable orzo pasta and top with the roasted Chicken. Garnish with the crumbled feta, the torn basil, and the lemon zest (to taste). Serve with any remaining lemon wedges on the side. Bellissimo!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R103.96
for 4 servings · R25.99 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Free-range Chicken Pieces needs 8Free Range Chicken Wing Tips R19.99 · whole pack (size can't be divided)R19.99
-
Fresh Basil needs 10 gSouth African Feta Cheese with Sun-Dried Tomato & Basil 400 g 400 g at R74.99 · 3% of packR1.87
-
Pitted Kalamata Olives needs 80 gKalamata Olives 825 g 825 g at R149.99 · 10% of packR14.54
-
Lemons needs 1Lemon 3 in 1 Thin Bleach 750 ml R19.99 · whole pack (size can't be divided)R19.99
-
Spinach needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
-
Danish-style Feta needs 160 gSpinach & South African Feta Free Range Chicken Burgers 800 g 800 g at R99.99 · 20% of packR20.00
-
Orzo Pasta needs 300 mlOrzo Pasta 500 g R22.99 · whole pack (size can't be divided)R22.99
Not in the Woolies basket — source these elsewhere:
- NOMU Italian Rub
- Garlic Heads
- Baby Tomatoes
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Zesty Chicken & Veggie Orzo?
The preparation time for Zesty Chicken & Veggie Orzo with creamy feta & Kalamata olives is between 25 and 45 minutes.
What is the total time required to make Zesty Chicken & Veggie Orzo with creamy feta & Kalamata olives?
The total time required to make Zesty Chicken & Veggie Orzo with creamy feta & Kalamata olives is between 40 and 60 minutes.
How many servings does Zesty Chicken & Veggie Orzo provide?
4 servings
What are the main ingredients in Zesty Chicken & Veggie Orzo?
Baby Tomato, Chicken, Feta, Fresh Basil, Garlic Head, Lemon, NOMU Italian Rub, Orzo Pasta, Pitted Kalamata Olives, Spinach
What is the nutritional information of Zesty Chicken & Veggie Orzo?
Calories: 959, Carbs: 72 grams, Fat: grams, Protein: 68.2 grams, Sugar: 9.6 grams, Salt: 960 grams
How do I prepare Zesty Chicken & Veggie Orzo?
AL DENTE ORZO: Once the pot of water is boiling rapidly, cook the orzo until al dente, 10-12 minutes. Drain and toss through a drizzle of olive oil. GET THE PASTA WATER ON THE GO!: Fill a pot for the orzo with 400ml of water. Place over medium-high heat and bring to a boil while starting the sauce. ITALIAN FLAIR: Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, fry the grated garlic until fragrant, 1-2 minutes (shifting constantly). Add 60ml of water, a pinch of salt, and the quartered tomatoes. Cook until softened, breaking up the tomatoes as they cook, 5-6 minutes. Stir through the NOMU Rub and fry until fragrant, 1-2 minutes. Add the shredded spinach and a squeeze of lemon juice (to taste). Cook until the spinach has wilted and the sauce has thickened, 2-3 minutes (stirring constantly). Loosen with warm water in 10ml increments if it’s too thick. Stir through the chopped olives, seasoning, and a sweetener. Remove from the heat and set aside. ALMOST THERE…: Return the pan with the sauce to medium heat. Add the cooked orzo and mix to combine. Allow to reheat, 1-2 minutes. ROAST MOMENT: Preheat the oven to 200°C. Spread the chicken pieces on a roasting tray. Pat the chicken dry with paper towel. Coat in oil and seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting half-way). ORZO MOMENT!: Serve up a delicious bowl of vegetable orzo pasta and top with the roasted chicken. Garnish with the crumbled feta, the torn basil, and the lemon zest (to taste). Serve with any remaining lemon wedges on the side. Bellissimo!
What should be prepared from my kitchen to make Zesty Chicken & Veggie Orzo?
Baby Tomato, Chicken, Feta, Fresh Basil, Garlic Head, Lemon, NOMU Italian Rub, Orzo Pasta, Pitted Kalamata Olives, Spinach
How many calories does Zesty Chicken & Veggie Orzo have?
959 calories
How much fat content does Zesty Chicken & Veggie Orzo have?
grams