Roasted Chicken, Vegetable and Risoni Salad You’ll Love

Looking for a dish that’s healthy, flavorful and filling? Look no further than our Roasted Chicken, Vegetable and Risoni Salad!

Our succulent roasted chicken is paired with hearty risoni pasta, crisp vegetables and a zesty dressing for a perfect balance of flavor and nutrition. Make this gluten free by using gluten-free pasta.

This dish is perfect as a main course or side salad, and it’s sure to please even the pickiest of eaters! So go ahead and give it a try – your taste buds will thank you!

Ingredients :

  • 250 grams chicken breast fillet cut into 2cm cubes
  • 200 grams sweet potato cut into 1cm cubes
  • 1 sweet red pepper cut into 2 cm rounds
  • 1 handful asparagus cut into 5 cm lengths
  • 1 zucchini cut into 2cm rounds
  • 1 red onion thin wedges
  • 1 tsp ground paprika
  • 3 clove garlic crushed
  • 2 tsp olive oil
  • 1 cup yogurt
  • 2 tsp red wine vinegar
  • 1 cup gluten-free risoni pasta cooked until al dente
  • 0.5 cup fresh parsley chopped
  • 1 pinch ground black pepper

Directions :

  1. Toss the chicken, sweet potato, sweet red pepper, zucchini, asparagus, red onion, paprika, garlic, and oil together in a large bowl.
  2. Spread in a single layer onto a baking paper-lined oven tray and bake at 180°C for 25-30 minutes or until the chicken and vegetables are cooked. Cool for 10 minutes.
  3. Combine the yogurt and vinegar to make a dressing.
  4. Slice the chicken and place in a large bowl with the vegetables, risoni, parsley, capers, half the dressing and season with pepper.
  5. Toss to coat and serve warm or chilled drizzled with remaining dressing.

Serves 4


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