Greek-style chicken with risoni salad

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.