Blend the oats

• Add the oats, protein powder, chia seeds, Greek yoghurt and almond milk to a blender.
• Blend until completely smooth.

Fill the jars

• Pour the blended oats into 3 jars.

Add toppings and chill

• Top each jar with Greek yoghurt, raspberries, a drizzle of peanut butter and chopped white chocolate.
• Store in the fridge overnight, for up to 3 days.

Marinate the chicken

• Coat the chicken breasts with paprika, cumin, chilli powder, garlic powder, salt, pepper, lemon juice and Greek yoghurt.
• Let marinate.

Cook the chicken

• Spray with oil and air fry or cook at 180 °C.
• Let cool, then slice.

Cook the orzo

• Boil the orzo with the stock cube.
• Drain and leave to cool.

Make the dressing

• Whisk the olive oil, apple cider vinegar, honey, lemon juice, garlic salt, black pepper and chopped parsley together.

Assemble the salad

• Add the tomatoes, cucumber, red onion, most of the feta and the orzo to a bowl.
• Pour in the dressing and mix well.

Portion and serve

• Divide the orzo salad and sliced chicken into 3 portions.
• Top with the remaining feta and parsley.