Pesto Chicken Orzo

Preheat the oven to 220°C. Line a medium baking tray with foil and spray with low-calorie cooking spray. Place the tomato halves on the baking tray in a single layer, cut-side up.

Spray the tomatoes with low-calorie cooking spray and season with salt and black pepper. Place in the preheated oven and roast for 15-20 minutes, until they have wrinkled a little and are starting to brown slightly around the edges. Remove from the oven and set aside. Lower the oven temperature to 180°C.

While the tomatoes are roasting, season all sides of the chicken thighs with salt, black pepper and garlic granules. Spray a large ovenproof frying pan or casserole dish with low-calorie cooking spray and place over a medium heat. Add the chicken and seal on all sides for 4-5 minutes, until golden brown. Remove from the pan and set aside.

Spray the pan again (no need to wash first), and add the onion, garlic and mushrooms. Cook for 5-8 minutes until the onion is softening and golden.

Add 100ml of the chicken stock, stir and return the chicken to the pan. Cover with a tight-fitting lid or tight-fitting foil and place in the oven for 30 minutes.

Remove from the oven and add the remaining stock, orzo and fine green beans. Stir well, then return to the oven (uncovered) for 20 minutes, stirring halfway through.

Remove from the oven and stir in the pesto, roasted tomatoes, basil leaves and half of the Parmesan cheese. Season to taste. Sprinkle with the remaining Parmesan cheese and serve alone or with an accompaniment of your choice.