Preheat the oven to 180°C. Slice the red onion and peppers into thin strips and halve the tomatoes, then spread out on a lined baking dish. Add the chopped garlic, tomato puree, drizzle with oil and season with salt and half the paprika. If adding chicken, add the chicken breast to a mixing bowl and season with the remaining paprika, salt and black pepper. Lay the breasts on top of the veg and roast for 25 minutes until the chicken is cooked through and the veg is slightly blistered.

Set a pot of boiling water on the hob and boil the orzo as per the instructions on the packet. Roughly chop the spinach and tear the basil.

Once the orzo is cooked, drain well. Remove the tray of veg from the oven and set the chicken aside to rest, if using. Tip the cooked orzo into the baking dish and stir well. You may need to do this in a bigger bowl. Add in the chopped spinach, torn basil, crumbled feta and lemon juice. Taste for seasoning.

Spoon the orzo into bowls and slice up the chicken breast to lay on top, if using. Top with extra basil, a drizzle of olive oil and a squeeze of lemon, if you like. Serve with rocket.