Herbed Chicken & Courgette Risoni
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.
Number of servings
3⁄4 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
Cook the risoni in boiling salted water according to the packet directions until al dente. Drain, cover and keep warm.
Meanwhile, toss chicken with basil, half the oil and season with salt and pepper.
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.
In the same pan, cook courgette rounds over medium heat for 3–4 minutes, or until tender.
Whisk vinegar, remaining oil and dill together in a large bowl.
Add warm risoni and courgette, toss, season with salt and pepper and divide between bowls.
Thickly slice the chicken, divide between bowls, gently toss and serve.
1670 kJ / 399 cals
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