Herbed Chicken & Courgette Risoni
Dinner20 minServes 2
Suitable for: Dairy free, Nut free, Egg free, No added sugar
Loads of flavor, limited ingredients. Oh Luke, you've done it again! Make this 20-minute dinner your new weeknight go-to – and swap in basil or parsley if you're not a dill fan. This recipe is adapted from Luke's book The A-List Diet & Fitness Plan.
Nutrition
per serving
- Calories
- 503
- Protein
- 53g
- Carbs
- 43g
- Fat
- 12g
- Energy
- 2,106 kJ
- Fibre
- 3.1g
- Sugars
- 1.7g
- Saturated fat
- 2.3g
Ingredients
Method
7 steps
- Step 1
Cook the risoni in boiling salted water according to the packet directions until al dente. Drain, cover and keep warm.
- Step 2
Meanwhile, toss chicken with basil, half the oil and season with salt and pepper.
- Step 3
Heat a large frypan over medium–high heat, add chicken and cook turning once, for 10 minutes, or until cooked through. Remove from pan and set aside.
- Step 4
In the same pan, cook courgette rounds over medium heat for 3–4 minutes, or until tender.
- Step 5
Whisk vinegar, remaining oil and dill together in a large bowl.
- Step 6
Add warm risoni and courgette, toss, season with salt and pepper and divide between bowls.
- Step 7
Thickly slice the chicken, divide between bowls, gently toss and serve.
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