Greek-style chicken with risoni salad

Get your salad fix all year long with our healthy and delicious Greek-style chicken with risoni salad. Nutritious and filling, ready in 30 minutes, this easy recipe is a great winter midweek meal.

Serves: 4
Time to make: 30 mins

Total cost: $ 19.20 / $ 4.80 per serve

(at time of publication)

Ingredients

1 cup risoni
4 x 125g chicken breast fillets
3 cloves garlic, crushed
2 teaspoons dried oregano
zest and juice of 1 lemon
1 ½ tablespoons olive oil
3 courgetteszucchini, summer squashX, thinly sliced
120g baby spinach
250g cherry tomatoes, quartered

Instructions

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.