To serve, top the warmed tortillas with a spoonful of light sour cream, shredded gem lettuce, Mexican spiced chicken, diced tomato, grated Cheddar cheese, cooked red onion, and juice from the remaining lemon wedges. Enjoy!
(ContainsGluten,Traces of Egg,Traces of Soya,May contain traces of allergens)
baby spinach leaves
Preheat the oven grill to a medium-high heat. To prepare the ingredients, peel and crush the garlic. Cut the lemon and red onion into wedges, and the chicken thighs into 2 cm cubes. Halve the cherry tomatoes and wash the baby spinach.
In a small jug combine the olive oil, garlic and the juice from half of the lemon wedges.
Skewer the chicken thigh cubes, red onion wedges and cherry tomatoes, alternating as you go. Lay them out on a lined grill tray. Pour over the marinade and turn the skewers to coat them completely. Tip: If you’re using wooden skewers, wrap the exposed ends with foil.
Place the chicken skewers under the grill and cook for 8 minutes on each side or until the chicken is cooked through.
Meanwhile, bring a medium saucepan of salted water to the boil. Add the risoni and cook for 8 minutes or until ‘al dente’. Drain and return the risoni to the saucepan. Stir through the baby spinach and traditional pesto until the spinach is wilted and coated in pesto.
To serve, divide the risoni between plates and top with the chicken skewers. Serve with the remaining lemon wedges.