Lemon pepper chicken with risoni rocket salad
- ½ cup risoni (or other small pasta shape)
- 6 skinless chicken thigh fillets, halved
- 2 tablespoons lemon pepper seasoning
- 2 tablespoons olive oil
- 2 lemons, halved
- 8 cups baby rocketarugulaX
- 250g cherry tomatoes, halved
- 1 telegraph cucumber, halved lengthways, chopped
- 50g feta, crumbled
1 Cook risoni following packet instructions. Drain. Refresh under cold water, drain again and transfer to a large bowl.
2 Meanwhile, on a plate, coat chicken thighs with seasoning. In a large non-stick frying pan, heat 1 tablespoon of the oil over medium-high. Cook chicken for
5 minutes on each side, or until golden and cooked right through.
3 Heat a small dry frying pan over high. Place lemons, cut-side down, in pan. Cook for 3 minutes, or until golden and slightly softened.
4 Meanwhile, into the pasta bowl, add rocket, tomatoes and cucumber. Drizzle mixture with remaining oil and toss to combine. Crumble over feta. Serve chicken with salad and lemon halves.
Make it gluten free: Use gluten-free pasta and check seasoning is gluten free.
Make it low FODMAP: Use gluten-free pasta and check seasoning doesn’t include onion or garlic powder.
NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.
Nutrition Info (per serve)
Total fat 16g
–Saturated fat 5g
Dietary fibre 5g
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