Greek-style chicken with risoni salad
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Time to make:
$4.80 per serve
(at time of publication)
Full ingredients list:
1 cup risoni
4 x 125g chicken breast fillets
3 cloves garlic, crushed
2 teaspoons dried oregano
zest and juice of 1 lemon
1 1/2 tablespoons olive oil
3 courgettes, thinly sliced
120g baby spinach
250g cherry tomatoes, quartered
Nutritional information (per serve)
Instructions and steps:
Step 1Cook risoni in a large saucepan according to packet instructions until tender. Drain and refresh in cold water. Drain pasta again and transfer to a large salad bowl.
Step 2Meanwhile, slice each chicken breast horizontally through centre to make 2 thin fillets and place in a large bowl. Add garlic, oregano, lemon zest, 1 tablespoon of the lemon juice and half the olive oil to bowl. Toss to coat.
Step 3Spray a large chargrill pan with olive oil and set over high heat. Add courgettes and cook for 1-2 minutes per side or until tender and charred. Transfer to pasta bowl.
Step 4Cook chicken in same pan for 2 minutes per side or until browned and cooked through. Add spinach and tomatoes to pasta salad bowl with remaining lemon juice and olive oil. Toss.
Step 5Cut chicken into slices. Divide risoni salad among 4 plates, top with chicken and serve.
Make it gluten free: Use gluten-free pasta.
About this recipe
First published: June 2015