Quick Double Garlicky Chicken & Pesto Risoni Salad
with Parmesan & Cherry Tomatoes3.5(11)
Calories
:
839 kcalProtein
:
81.8g proteinTotal
:
15 minutesDifficulty
:
EasyHigh Protein
Allergens:
- Milk
- Cashew
- Gluten
- Wheat
- Wheat
- Gluten
- Milk
- Soy
- Sesame
- Fish
- Eggs
- May contain traces of allergens
Fresh and herby are meeting half way in a salad that’s going to bring peace to your craving for chicken and risoni. Chicken is seasoned in herby garlic spices and the risoni is stirred through with soft basil pesto. Seal the deal with a sprinkle over some Parmesan cheese.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
1 sachet
Garlic & Herb Seasoning
640 g
Chicken Breast Strips
1 packet
Snacking Tomatoes
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
1 sachet
Chicken-Style Stock Powder
1 packet
baby spinach & rocket mix
1
Lemon
1 packet
Plant-Based Basil Pesto
(Contains: Cashew; May be present: Wheat, Gluten, Milk, Soy, Sesame, Fish, Eggs)
1 packet
Risoni
(Contains: Gluten, Wheat; May be present: Eggs, Soy)
Nutrition Values
Calories839 kcal
Energy (kJ)3510 kJ
Fat25.8 g
of which saturates7.3 g
Carbohydrate65.6 g
of which sugars9.5 g
Dietary Fibre5.9 g
Protein81.8 g
Sodium1370 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Large Non-Stick Pan
•Medium Pan
Cooking Steps
1
- Boil the kettle. Half-fill a medium saucepan with boiling water, then add a generous pinch of salt.
- Cook risoni, uncovered, over high heat, ‘al dente’, 7-8 minutes.
- Drain and return to saucepan, add chicken-style stock powder and stir to combine.
2
- Meanwhile, slice lemon into wedges.
- In a large bowl, combine chicken breast strips, garlic & herb seasoning, a drizzle of olive oil and a pinch of salt and pepper.
3
- In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken and sliced leek, tossing, until cooked through, 6-8 minutes (cook in batches if your pan is getting crowded).
- Remove pan from heat, add the butter and honey and turn chicken to coat. TIP: The chicken is cooked when It's no longer pink inside.
4
- To the risoni, add spinach & rocket mix, basil pesto, a squeeze of lemon juice, a drizzle of olive oil and a pinch of pepper. Stir to combine.
- Divide risoni salad between bowls. Top with galic and herb chicken.
- Sprinkle over grated Parmesan cheese and serve with remaining lemon wedges. Enjoy!
