Mexican Chicken Baked Orzo

Meanwhile, halve, peel and thinly slice the shallot. Zest the lime and cut into wedges. Peel and grate the garlic (or use a garlic press). Heat a drizzle of oil in a large, ovenproof pan over medium-high heat. Once hot, add the chicken and a pinch of salt. Fry until golden all over, turning occasionally, 4-5 mins. Add the shallot to the pan and cook until softened, stirring regularly, 5 more mins. TIP: If you don't have an ovenproof pan, use a saucepan and transfer to an ovenproof dish before putting in the oven.

When the shallot has softened, stir the garlic, lime zest, Cajun spice blend (careful, it's hot!), tomato purée and the roasted tomatoes into the pan. Cook for 1 minute, then add the orzo and stir to coat the grains in all the great flavour! Pour in the boiling water (see ingredients for amount) and the stock powder. Stir to dissolve the stock powder and bring to the boil. Pop a lid on the pan and bake on the top shelf of your oven, 20 mins. IMPORTANT: The chicken is cooked when it is no longer pink in the middle.

In the meantime, drain the sweetcorn in a sieve. Trim the spring onions then slice thinly. Grate the cheddar cheese and thinly slice the olives.

Once the orzo is out of the oven, stir in the sweetcorn, cheddar cheese and sliced olives. TIP: If not everyone likes olives, just leave them out here and serve at the end for olive lovers to sprinkle on themselves!