Luke Zocchi

Herbed Chicken & Courgette Risoni

Luke Zocchi
PREP 5 MIN
COOK  15 MIN

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.

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Number of servings
2
Ingredients

34 cup (90g) risoni pasta, dried (or gluten free)

300g skinless chicken breast halved

1 tsp dried basil

3 tsp olive oil

salt & pepper, to taste

2 courgettes (medium) sliced into thin rounds

2 tbs red wine vinegar

2 sprigs of dill chopped

Methodbased on 2 servings
1

Cook the risoni in boiling salted water according to the packet directions until al dente. Drain, cover and keep warm.

2

Meanwhile, toss chicken with basil, half the oil and season with salt and pepper.

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.

4

In the same pan, cook courgette rounds over medium heat for 3–4 minutes, or until tender.

5

Whisk vinegar, remaining oil and dill together in a large bowl.

6

Add warm risoni and courgette, toss, season with salt and pepper and divide between bowls.

7

Thickly slice the chicken, divide between bowls, gently toss and serve.

Nutritional Informationper serving

Energy (kJ)

1670 kJ / 399 cals

Protein

40.1 g

Fat

10.8 g

Sat. Fat

2 g

Carbs

32.5 g

Sugar

1.7 g

Fiber

2.6 g

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