SHOPPING LIST: Greek Lemon Chicken and Orzo Pot (1 portion)
Meal Plan 5, Tuesday dinner (quick, prepare ahead, chicken)

[ ] 1 skinless chicken breast fillet (about 150 g), fresh or frozen
[ ] 60 g dried orzo
[ ] 100 g cherry tomatoes
[ ] 1 small onion
[ ] 1 head of garlic (you need 1 clove)
[ ] 1 lemon
[ ] 30 g baby spinach
[ ] 20 g feta cheese (from the block bought for lunch)
[ ] Reduced-salt vegetable stock cubes (you need half a cube)
[ ] Dried oregano (1/2 tsp)
[ ] Olive oil (1 tsp)
[ ] Black pepper

Cupboard check: garlic, stock cubes, oregano, olive oil and pepper are probably already at home.
Prep ahead: marinate the chicken (bottom shelf of the fridge, cook within 8 hours) and chop the onion and tomatoes.
Chicken tip: if frozen, defrost it in the fridge from Monday evening.
Leftovers: none. The whole lemon is used: the zest and half the juice in the marinade, the other half squeezed in at the end.