Greek Chicken With Risoni
Greek Chicken With Risoni
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- 8 chicken thighs skinless
- 1 red onion roughly chopped
- 1 red capsicum chopped
- 1 zucchini chopped into thick halfmoons
- 2 tablespoons extra virgin olive oil
- 2 teaspoons Italian seasoning
- 1 lemon cut into wedges
- Salt
- 2 cups risoni pasta cooked
- 1 cup basil leaves fresh
- ½ cup olives
- 100 g feta crumbled
- Tzatziki, to serve
- 2-3 cups spinach leaves
Instructions
- In a large bowl, combine chicken, red onion, capsicum, and zucchini. Drizzle with olive oil, Italian seasoning, lemon, and season with salt. Toss well, then transfer to the air fryer basket in a single layer (cook in batches if needed) and air fry at 180°C for 20 minutes, turning halfway, until the chicken is golden and cooked through and the vegetables are tender.1 red onion, 1 red capsicum, 1 zucchini, 2 tablespoons extra virgin olive oil, 2 teaspoons Italian seasoning, 1 lemon, Salt, 2 cups risoni pasta
- Meanwhile, cook risoni according to packet instructions. Drain and toss with fresh basil leaves, olives, and a squeeze of lemon juice. Allow to cool slightly before portioning.½ cup olives, 100 g feta, Tzatziki, to serve, Salt
- Add spinach to the containers. Divide risoni salad evenly among 4–5 airtight containers. Top each with chicken thighs and roasted vegetables. Scatter with feta. Add a lemon wedge to each container and pack tzatziki in a separate small container for serving.½ cup olives, 1 red onion, 1 zucchini, 2 tablespoons extra virgin olive oil, 2-3 cups spinach leaves, Salt
Notes
- Store in the fridge for up to 4 days.
- Reheat chicken, vegetables, and risoni in the microwave before serving, then top with tzatziki and a squeeze of lemon.
- For freshness, you can also pack basil, olives, and feta separately and add them just before eating.
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