500 g chicken thighs, boneless and skinless, cut into 2 cm pieces

2 garlic cloves, finely minced

1 tbsp dried oregano

1 tbsp olive oil

1/2 tbsp lemon juice

1 tsp lemon zest

1/2 tsp each salt and pepper

Risoni:

2 tbsp olive oil

2 garlic cloves, minced

1 small onion, finely chopped

2 medium zucchini, cut into 1 cm cubes

1 red capsicum, cut into 1 cm cubes

1 tbsp dried oregano

2 1/2 cups low-sodium chicken stock

400 g canned crushed tomatoes

1 tbsp tomato paste

1 1/2 cups orzo/risoni

1 1/2 cups cherry tomatoes

1 tsp salt

1/2 tsp black pepper

Garnish:

2 tbsp lemon juice

1/2 cup Greek feta cheese, crumbled

Fresh oregano leaves (optional)