Lemon thyme chicken with Mediterranean risoni

Author: Nadia Lim

Photographer: Melanie Jenkins

Serves: 4

Time to make: 30 mins , plus marinating

Ingredients

More weights & measures

6-8 skinless boneless chicken thighs (500g)

2 lemons, finely grated zest and juice

1 tablespoon finely chopped fresh thyme

1 tablespoon extra-virgin olive oil

2 cloves garlic, minced

spray oil, to grease

1 punnet cherry tomatoes, halved

1 ½ cups risoni or orzo pasta

2 tablespoons extra-virgin olive oil

12-14 halves sun-dried tomato, chopped

1 ½ tablespoons capers, drained, rinsed

10-12 kalamata olives, de stonepitXd, halved

salt and freshly ground black pepper, to taste

1 handful fresh flat-leaf parsley, chopped

Instructions

Stay Awake

1 Marinate chicken thighs in lemon zest, half the juice, thyme, the first measure of oil and garlic for at least 15 minutes (ideally, for 1 hour or overnight). Spray a pan with oil. Add chicken and cook each side for about 3 minutes or until cooked through. Add cherry tomatoes to pan and cook for a few minutes.

2 Cook pasta following packet directions. Drain well and mix through the second measure of oil, cooked cherry tomatoes, sun-dried tomatoes, capers and olives. Add a little lemon juice and season to taste with salt and pepper. Stir through parsley just before serving.

3 To serve, spoon pasta onto a plate and top with 1-2 chicken thighs.

Serving suggestion

Serve with a side salad of your choice or a simple salad of rocket, sliced pear and thin shavings of parmesan cheese, dressed with a splash of white balsamic vinegar and extra-virgin olive oil.

Nutrition Info (per serve)

Calories 590 cal

Kilojoules 2470 kJ

Protein 36 g

Total fat 21 g

Saturated fat 4 g

Carbohydrates 60 g

Sugar 6 g

Dietary fibre 5 g

Sodium 460 mg

Calcium 90 mg

Iron 4.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.