Greek-Style Chicken & Veggie Risoni

• When veggies have 10 minutes remaining,  
half-fill a large saucepan with water, then bring to 
the boil. 
• Cook risoni over high heat until ‘al dente’,  
7-8 minutes.
• Drain risoni, then return to saucepan. Add the salt 
and a drizzle of olive oil, stirring to coat. 

TIP: ‘Al dente’ pasta is cooked through but still slightly 
firm in the centre. 

• Using paper towel, pat chicken tenderloins dry. 

• In a large frying pan, heat a drizzle of olive oil over medium-high heat.

• When oil is hot, chicken tenderloins until browned and cooked through, 3-4 minutes each side. 

• In the last minute of cook time, sprinkle a pinch of Mediterranean seasoning over the chicken, turning to coat. 

TIP: The spice blend will char slightly in the pan, this adds to the flavour! 

TIP: Chicken is cooked through when it is no longer pink inside.

• To the pan with risoni, add roasted veggies, baby 
spinach leaves and finger lime dressing.
• Toss to combine and season to taste with salt 
and pepper.