Season the chicken with the oregano, thyme, smoked paprika, salt and pepper.
500 g chicken breast fillets, 1 tsp dried oregano, 1 tsp dried thyme, 1 tsp smoked paprika, salt flakes, freshly ground black pepper
Heat the olive oil and butter in a large, deep frying pan over medium–high heat. Add the chicken and cook until just golden on the outside but not fully cooked through, approx. 2 minutes each side. Remove from the pan and set aside.
1 tbsp extra virgin olive oil, 1 tbsp unsalted butter
Pour in the white wine or stock. Stir to deglaze, scraping up any browned bits from the bottom of the pan. Add the onion, garlic, capsicum and zucchini. Cook for 3–4 minutes until the vegetables are softened and fragrant, creating a flavourful base.
0.5 cup dry white wine, 1 onion, 4 cloves garlic, 1 red capsicum, 1 zucchini
Stir in the risoni and cook for 1–2 minutes to lightly toast it. Add the stock, lemon zest and juice. Bring to a gentle simmer and cook, stirring occasionally, until the risoni is tender and has absorbed most of the liquid, 10–12 minutes.
150 g risoni pasta, 1 litre chicken stock, 2 lemon
Stir through the chopped parsley and dill, if using, then fold in the spinach leaves and cook until just wilted
1 large handful flat-leaf parsley leaves, 1 handful dill fronds, 135 g baby spinach leaves
Return the chicken to the pan and cook for another 2–3 minutes to heat through. Remove from the heat and sprinkle generously with the feta just before serving. Taste and adjust seasoning, if needed.
150 g feta