Lemon Pepper Chicken

In a medium bowl, add the chicken thigh, the lemon pepper spice blend and the salt (use suggested amount). Toss to coat the chicken. Heat 1/2 of the butter in a large frying pan over a high heat. Add the chicken and cook for 3 minutes on each side, or until browned. Remove and set aside (the chicken will continue cooking in step 4).

Return the frying pan to a medium-high heat. Add the remaining butter, the zucchini and the leek and cook for 3 minutes, or until soft. TIP: Scrape the spice from the bottom of the pan and stir to coat the veggies. Add the garlic and stir through for 30 seconds, or until fragrant.

Add the risoni to the pan with the vegetables and pour in the hot water (check the ingredients list for the amount). Crumble in the chicken stock cube and squeeze over the juice from 1 lemon wedge. Bring to a simmer and then nestle in the chicken thighs. Reduce the heat to medium and simmer, uncovered, for 10-12 minutes, or until the chicken is cooked and the liquid has been absorbed. TIP: If your pan is dry before the risoni is cooked, add a splash of hot water.

While the chicken and risoni is cooking, heat a drizzle of olive oil in a medium frying pan over a high heat. Add the sugar snap peas and cook for 3-4 minutes, tossing regularly, until tender.