Pan-Fried Chicken, Lemon & Risoni Salad
A beautiful and refreshing weekday meal. Great for dinner and then leftovers the next day. It’s family friendly too, so the kiddies can enjoy it also!
Servings 4
Calories 642
Ingredients
- 1 tsp chicken stock powder
- 1.5 cups risoni orzo pasta
- 1 bunch asparagus woody ends discarded
- 8 chicken tenderloins
- 1 tsp extra virgin olive oil
- 1 tbsp oregano dried
- sea salt & cracked black pepper
- 1 cup cherry tomatoes quartered
- 1 lebanese cucumber chopped
- 0.5 red onion sliced
- 1 cup mint leaves chopped
- 100 g feta cheese crumbled
- 0.5 cup pine nuts toasted
- 2 tbsp extra virgin olive oil
- 1 lemon large, juice squeezed, plus extra to serve
- 1 tsp dijon mustard
- 1 tsp pure maple syrup
Instructions
- Place a large saucepan of water over high heat and add the stock powder. Once boiling, add the risoni and cook according to packet instructions (8 minutes). Around 2 minutes before draining the risoni, add the asparagus to the boiling water. After 2 minutes, remove the asparagus with tongs. Drain the risoni and run under cold water. Roughly chop the asparagus. Set both aside.1 tsp chicken stock powder, 1.5 cups risoni, 1 bunch asparagus
- Marinate the chicken tenderloins in the olive oil and dried oregano. Mix and season well. Place a large frying pan over medium–high heat and cook the tenderloins for about 5 minutes each side (depending on their size). Remove and set aside.8 chicken tenderloins, 1 tsp extra virgin olive oil, 1 tbsp oregano
- For the dressing: Mix all the ingredients in a bowl or jug and season well. Adjust to taste.2 tbsp extra virgin olive oil, 1 lemon, 1 tsp dijon mustard, 1 tsp pure maple syrup
- Place the risoni, asparagus, cherry tomatoes, cucumber, red onion, mint, feta and pine nuts in a large bowl. Drizzle over the dressing and toss together. Season well. Top with the chicken tenderloins and squeeze over some fresh lemon juice before serving.1.5 cups risoni, 1 bunch asparagus, 1 lemon, 8 chicken tenderloins