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Warm chicken and lentil risoni salad

chicken-risoni-saladServes 4

Preparation time 10 mins

Cooking time 25 mins


  • Chicken
    • 2 lean chicken breasts, skin off
    • 2 cloves garlic, crushed
    • 2 tsp olive oil
    • 1 tsp smoked paprika
    • 1 tsp cumin
    • 1 tsp turmeric
    • Freshly ground black pepper
  • Salad
    • 1 cup cooked risoni pasta
    • 400g tinned lentils, drained, rinsed well
    • 125g cherry tomatoes, halved
    • ½ cup parsley, finely chopped
    • ½ cup mint leaves, finely chopped
    • 1 cup rocket
    • Juice of 1 lemon
    • 100g plain Greek yoghurt
    • 2 tsp tahini
    • Pinch of smoked paprika
    • Rocket microgreens to garnish


  • Preheat oven to 180C.
  • In a roasting tray, add the chicken and on top add the garlic, oil, paprika, cumin, turmeric and pepper.
  • Rub the spices and garlic all over the chicken.
  • Cook in the oven for 20-25 minutes until golden brown and cooked through.
  • In a serving bowl, combine warm risoni, lentils, tomatoes, parsley, mint and rocket.
  • Squeeze half of the lemon juice over the top. Mix to combine.
  • In a small bowl, whisk together yoghurt, tahini and remaining lemon juice. Sprinkle with paprika.
  • Serve roasted chicken on top of warm salad with the yoghurt dressing on the side and some rocket microgreens on top as a garnish. 

Nutritional information per serve

  • Total energy 1507 kJ / 359 cal
  • Protein 38 g
  • Total fat 9 g
  • Saturated fat 2 g
  • Total carbohydrate 26 g
  • Fibre 7 g
  • Sodium 196 mg

About this recipe

Legumes, such as lentils, should be included as part of a healthy diet. They are a great source of protein, fibre, folate, antioxidants, healthy fats as well as being a low Glycemic Index (GI) carbohydrate food. This warm chicken salad is packed full of protein, fibre and full of flavour from the pungent spices which are sources of iron, potassium and magnesium.


Instead of risoni pasta, you could use quinoa, bulgur, basmati rice or even couscous.

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