Lemon Pepper Chicken & Risoni Salad
Lemon Pepper Chicken & Risoni Salad
Ingredients
- 1.5 cups risoni orzo
- 1 teaspoon chicken stock powder
- 8 chicken tenderloins breast or thighs
- 1 teaspoon olive oil extra virgin
- 1 tablespoon lemon pepper seasoning
- 1 cup cherry tomato quartered
- 1 red capsicum diced
- 1 lebanese cucumber chopped
- 1/2 red onion sliced
- 1 cup parsley or mint chopped
- 100 g feta cheese crumbled
- 1/2 cup pine nuts toasted
Dressing:
- 2 tablespoons olive oil extra virgin
- 1 lemon large, juice squeezed
- sea salt pinch
- cracked black pepper
Instructions
- 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.
- 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.
- For the dressing: Mix together all ingredients in a bowl or jug. Adjust to taste.
- 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.
Nutrition
Calories: 623kcalCarbohydrates: 57gProtein: 37gFat: 29gSaturated Fat: 6gPolyunsaturated Fat: 8gMonounsaturated Fat: 11gTrans Fat: 0.01gCholesterol: 86mgSodium: 541mgPotassium: 1028mgFiber: 6gSugar: 7gVitamin A: 2611IUVitamin C: 85mgCalcium: 199mgIron: 4mg
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