

Greek-style chicken with risoni salad
(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.
Variations
Make it gluten free: Use gluten-free pasta.
Nutrition Info (per serve)
-
Calories 410cal
-
Kilojoules 1720kJ
-
Protein 37g
-
Total fat 10g
-
–Saturated fat 2g
-
Carbohydrates 40g
-
–Sugars 4g
-
Dietary fibre 4g
-
Sodium 140mg
-
Calcium 80mg
-
Iron 2.5mg
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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