Preheat oven to 180°C.

Mix 2 tbsp of harissa with 2 tbsp olive oil and the zest of 1 lemon. Marinate the Eatplanted.chicken and set aside.

Mince the garlic and slice the sun-dried tomatoes.

Boil 750ml of water for the stock and add two stock cubes.

Mix the orzo, sun-dried tomatoes and cherry tomatoes with the stock and minced garlic in a deep baking tray and cover tightly with foil. Bake at 180°C for 15 mins.

After 15 mins, remove the orzo and stir through the spinach. Place the chicken on top of the orzo. And drizzle the whole tray with some olive oil.

Bake, uncovered for the last 15 mins or until cooked through.

To serve, drizzle some vegan greek yoghurt, a squeeze of lemon juice and some parsley over the top.