Get ready for a flavor explosion with this Moroccan style chicken and veggie-packed risoni. It’s easy, super tasty, and makes for a perfect hearty meal.
Ingredients:
- 1 beetroot, peeled and diced
- 1 capsicum, diced
- 1 red onion, diced
- 1 tbsp moroccan seasoning
- 1 cup Greek yoghurt
- 2 chicken breasts
- juice of ½ lemon
- 2 cloves garlic, minced
- 1 small bunch parsley, diced
- 1½ cups risoni
- 1½ cup vegetable stock
- 120g baby spinach leaves
- Olive oil
- Salt and pepper
- 1 cup water
Instructions:
- Marinate the chicken: mix ½ cup yoghurt with the Moroccan spice in a bowl, add alt and pepper to season. Cut the chicken into long lengths and add into the yoghurt mix until the chicken is coated. Cover the bowl and place in the fridge for at least 20 minutes.
- Roast the veggies: preheat your oven to 200°C fan-forced. Toss beetroot, capsicum, and onion in a bowl with olive oil, salt, and pepper. Spread them out on a tray and roast for 20 minutes or until they start to caramelize.
- Prep the extras: mix the remaining yoghurt with the lemon juice, diced parsley, a drizzle of olive oil, salt and pepper in a small bowl.
- Make the risoni: place a frying pan on a med-high heat, pour a drizzle of olive oil and then add minced garlic. Add in the risoni and stir for 1 minute then add water, and vegetable stock. Bring liquid to a boil, then reduce heat and simmer until the risoni until most of the liquid is absorbed. Stir in the roasted veggies and baby spinach.
- Cook the chicken: heat a drizzle of olive oil in a large frying pan over medium heat. Cook the chicken for a few minutes per side until golden.
- Serve It up: slice the chicken and serve it over the veggie risoni and top with a dollop of the lemon parsley yoghurt.
Pro Tip:
Cut the veggies about the same size so they cook evenly in the oven.