LEMON PEPPER CHICKEN & RISONI SALAD
Serves 4
Ingredients:
1.5 cups risoni pasta (orzo)
1 teaspoon chicken stock powder
8 chicken tenderloins (breast or thighs)
1 teaspoon extra virgin olive oil
1 tablespoon lemon pepper seasoning
1 cup cherry tomatoes, quartered
1 red capsicum, diced
1 lebanese cucumber, chopped
1/2 red onion, sliced
1 cup parsley or mint, chopped
100g feta cheese, crumbled
1/2 cup pine nuts, toasted
Dressing:
2 tablespoons extra virgin olive oil
1 large lemon, juice squeezed
Pinch sea salt flakes
Cracked black pepper
Method:
1. Place a large saucepan of water onto the boil. Add the powdered stock. Once boiling, add the risoni pasta and cook according to packet instructions (approx. 8 minutes). Drain the risoni and run through cold water.
2. Meanwhile: Marinate the chicken tenderloins with extra virgin olive oil and lemon pepper. Mix and season well. Preheat a large frying pan onto medium/high heat and cook the tenderloins for approx. 5 mins each side (depending on their size). Remove and set aside.
3. For the dressing: Mix together all ingredients in a bowl or jug. Adjust to taste.
4. For the salad: Add the risoni, cherry tomatoes, red capsicum, cucumber, red onion, mint, feta and pine nuts. Drizzle over the dressing and toss the salad together. Season well with sea salt & black pepper. Add the chicken tenderloins on top of the risoni salad. Squeeze over some fresh lemon juice before serving.