Lemon thyme chicken with Mediterranean risoni

Instructions

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.