Greek Style Chicken with Risoni & Green Olive Tapenade

Prepare Chicken:

Preheat oven to 180°C. Pat chicken dry with paper towel and place in an ovenproof dish. Sprinkle over oregano. Season with salt, pepper and a little olive oil. Cook in the oven for 20-25 minutes.

Cook Risoni & Beans:

Place a pot of salted water on the stovetop and bring to the boil. Top and tail the green beans and cut in half. Once boiling, add the risoni and cook 7 to 9 minutes, or until al dente still slightly firm to the bite. After 3 minutes, add the green beans. Drain thoroughly and return to the pot. Cover to keep warm.

Prepare Tapenade:

Zest the lemon, reserve lemon for dressing the cooked chicken once cooked. Finely chop the olives. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste or use a zester. To make the tapenade, in a bowl, combine the chopped olives, lemon zest, 1 tablespoon of olive oil, and as much of the garlic as you’d like. Season with salt and pepper to taste.

Mix Pasta:

Add sour cream and crumbled fetta to the pasta and beans and season with salt and pepper. Reheat for a couple of minutes if needed.

You Plate It:

Squeeze some lemon juice over the cooked chicken and slice. Divide pasta between plates. Top with sliced chicken and olive tapenade - Enjoy!