Cheesy Baked Chicken Orzo

Dinner/Lunch: Halve and peel the onion. Chop into wedges. Halve the peppers and discard the cores and seeds. Slice into thin strips. Peel and grate the garlic (or use a garlic press). Chop the Chives. Pop two portions of the pepper and onion onto the tray with the chicken. Season and drizzle with oil. Set aside.

Dinner: Heat a glug of oil in a large ovenproof saucepan on medium-high heat. TIP: If you don't have an ovenproof pan, just use a saucepan and transfer to an ovenproof dish before putting in the oven. Add the reserved chicken (from the bowl) and cook, turning, until browned, 5-6 mins. Add the remaining onion and peppers. Fry until soft, 5 mins. Stir in the garlic and remaining oregano and paprika then add the chopped tomatoes, a pinch of sugar, the stock powder and water (see ingredients for amount).

Dinner/Lunch: Bring to the boil, then mix in the orzo and chivesl. Season with salt and pepper. Transfer to the middle shelf of your oven, uncovered, and bake until almost all the liquid has been absorbed, 15 mins. At the same time, pop the tray of chicken and veggies on the top shelf for 10-15 mins. IMPORTANT: The chicken is cooked when it is no longer pink in the middle. Meanwhile, grate the cheddar cheese.

Dinner/Lunch: Slice lengthways into the avocado. Once you reach the stone turn the avocado around to cut in half. Twist each half and pull apart. Remove the stone then scoop the insides onto a board. Slice into thin strips. Once the orzo is done, stir in the spinach (leaving a handful back for lunch!). Sprinkle over half the cheddar (the rest will go in your wraps!). Return to the oven to melt, 5 mins. Serve in bowls and enjoy!