Garlic, lemon, chilli and parsley chicken w/ spinach and cherry tomato risoni

3 Aug

A delicious and fresh tasting meal that is low in calories and fat and high in flavour!


120 – 150g of chicken breast

1/4 cup of cooked risoni

1 cup of baby spinach (roughly chopped)

5 cherry tomatoes (halved)

1/4 cup of flat leaf parsley (roughly chopped, reserve a pinch for the chicken)

1 teaspoon of lemon rind

Juice of 1 lemon

1 teaspoon of garlic (minced)

1/2 teaspoon of chilli (or to your taste, chopped)

Combine the chilli, garlic, pinch of parsley and lemon rind with the juice of half the lemon.  Pour over the chicken and marinate for at least 20 minutes (if you don’t have time, you can coat the chicken in the marinade just before cooking).

Grill the chicken for 4 minutes a side or until just cooked through.  Set aside to rest.

In a mixing bowl combine the cooked risoni, parsley, spinach and tomato and drizzle with a little olive oil and the juice of the other half of the lemon.  You could also add capers, olives, feta or spring onion if you like!

The total nutritional value of this meal is approx 430 cals and 10g of fat (only 2.5g of which is saturated).


2 Responses to “Garlic, lemon, chilli and parsley chicken w/ spinach and cherry tomato risoni”

  1. kittykitty August 3, 2010 at 9:48 pm #

    Drool! That looks delicious!!

    • Amanda August 3, 2010 at 10:38 pm #

      So delicious! I shredded the leftover chicken and mixed it with the leftover risoni salad and had it cold today for lunch! Yum!

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