Baked free range, skinless chicken breasts topped with lemon and capers create a quick Greek-inspired flavour that infuses through the chicken in the oven. Served with a risoni and baby spinach salad, then finished with dill and freshly grated parmesan. A fantastic early Autumn dish.
30 Minutes. Sugar Free.
2 x 180g free range chicken breasts
2 garlic cloves
3 tablespoons capers
2 sprigs dill
40g baby spinach
1 cup risoni (250g)
30g parmesan wedge
Preheat oven & prepare chicken
Preheat oven to 200ºC on fan bake. In a bowl, combine crushed garlic, halve the capers, thinly sliced eshallots, chicken and a drizzle of olive oil and pepper. Mix well to coat. Place chicken on a roasting tray. Spoon remaining marinade over chicken. Finish with two thinly sliced rounds of lemon on each piece of chicken. Once the oven is hot, place the chicken on the middle rack and roast for 15 - 18 minutes, until the chicken is golden. Remove and allow to rest before serving.
While the chicken is cooking, bring a pot of salted water to a rapid boil. Add risen. Stir and cook for 9 minutes. Check it is al dente before draining. Return drained risoni to the pot, add a drizzle of olive oil, roughly chopped spinach, three quarters of the chopped dill, the remaining capers, a squeeze of lemon, salt and pepper. Mix well to combine.
Plate risoni, top with roasted chicken, any pan juices and finish with finely chopped dill. Grate parmesan over.
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