Greek-style chicken with risoni salad
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
Total fat 10g
Saturated fat 2g
Dietary fibre 4g
1 Cook 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.
2 Meanwhile, 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.
3 Spray 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.
4 Cook 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.
5 Cut chicken into slices. Divide risoni salad among 4 plates, top with chicken and serve.
Make it gluten free: Use gluten-free pasta.
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