Lemon pepper chicken with risoni rocket salad
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Time to make:
$4.90 per serve
(at time of publication)
Full ingredients list:
½ cup risoni (or other small pasta shape)
6 skinless chicken thigh fillets, halved
2 tablespoons lemon pepper seasoning
2 lemons, halved
120g baby rocket
1 x 250g punnet cherry tomatoes, halved
2 Lebanese cucumbers, halved lengthways, chopped
50g reduced-fat feta, crumbled
Nutritional information (per serve)
Instructions and steps:
1 Cook the risoni in a large saucepan of boiling water, as per packet directions, until al dente. Drain. Refresh under cold water. Drain pasta again and transfer to a large bowl.
2 Meanwhile, coat chicken thighs in seasoning. Heat 1 tablespoon of olive oil in a large non-stick frying pan over a medium-high heat. Cook chicken for 5 minutes on each side, or until golden and cooked right through.
3 Heat a small dry frying pan over high heat. Place lemons, cut-side down, in pan. Cook for 3 minutes, or until golden and slightly softened.
4 Meanwhile, add the rocket, tomatoes and cucumber to the bowl with pasta. Drizzle mixture with 1 tablespoon of olive oil and toss to combine. Crumble over feta. Serve chicken with salad and lemon halves.
About this recipe
First published: March 2019