8chicken tenderloinschicken breasts or thighs work too
1teaspoonextra virgin olive oil
1tablespoonlemon pepper seasoning
1cupcherry tomatoesquartered
1red capsicumdiced
1lebanese cucumberchopped
1/2red onionsliced
1cupparsley leaves or mint leaves, chopped
100gfeta cheesecrumbled
1/2cuppine nutstoasted
2tablespoonsextra virgin olive oil
1lemonlarge, juice squeezed, plus extra to serve
sea salt & cracked black pepper
Instructions
Bring a large saucepan of water to the boil. Add the stock powder and risoni and cook according to packet instructions (8 minutes). Drain and run under cold water.
Marinate the chicken tenderloins in the olive oil and lemon pepper seasoning. Place a large frying pan over medium–high heat and cook the tenderloins for about 5 minutes each side (depending on size). Remove and set aside.
For the dressing: Mix together all the ingredients in a bowl or jug. Season and adjust to taste.
1 lemon, sea salt & cracked black pepper
Place the risoni, cherry tomatoes, capsicum, cucumber, red onion, parsley, feta and pine nuts in a large bowl. Drizzle over the dressing, season well and toss the salad together. Arrange the chicken tenderloins on top and squeeze over some fresh lemon juice before serving.
1 1/2 cups risoni, 1 cup cherry tomatoes, 1 red capsicum, 1 lebanese cucumber, 1/2 red onion, 1 cup parsley leaves, 100 g feta cheese, 1/2 cup pine nuts, 8 chicken tenderloins, sea salt & cracked black pepper
