If you haven’t come across orzo before, it’s a very small, rice-shaped pasta that is very quick to cook. This makes it ideal for traybakes because you don’t need to leave everything in the oven for ages whilst waiting for the pasta to cook.

This is such a simple recipe, doesn’t take a lot of ingredients, and is very family friendly. If you are following Slimming World, the only syns come from the pesto, which usually has around 3 syns per tbsp. The great thing about traybakes that use stock is that there is no need at all for any oil or fat to cook the food.

Although this isn’t a traybake that you can just leave in the oven and not have to touch (have a look at my Chicken fajita traybake, Soy, orange & ginger chicken and squash traybake or Balsamic sausage and butterbean tray bake if you want a hands-off recipe), it really is super simple- you just start off by cooking the chicken, onion and tomatoes in the stock for ten minutes, and then add the pasta, and finally the green beans at the end.

I added 1 tbsp of pesto to this- this gives a fairly subtle pesto flavour which worked for my children, and kept it low syn, but if you like a stronger flavour you can either add a little more pesto when you stir it into the stock, or spoon some over the top at the end (this makes it look pretty when you serve it!).

If you regularly follow my recipes you’ll know that presentation is really important to me, so just to jazz it up and make it pretty at the end you can add some scattered fresh basil leaves, a few curls of parmesan, a little extra pesto and a few grinds of pepper- makes all the difference!