Ingredients

Adjust Servings:

	1k g Whole Chicken
	30 g McCormick Greek Seasoning
	Salad
	50 g San Remo Risoni Pasta
	80 g Clara Olé Red Pesto Pasta Sauce
	30 g Green Bell Pepper, roasted and diced
	30 g Red Onion, brunoise
	20 g Black Olives, sliced
	30 g Zuchinni, brunoise
	Topping
	30 g Feta Cheese, crumbled
	50 g Green Ice Lettuce, shredded

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Roasted Herbed Chicken with Sundried Risoni Salad

Cuisine:

Italian

Healthy eating is no longer just a global trend; it’s a sustainable lifestyle embraced by many. With more people becoming conscious on what they eat, we highly recommend having well-rounded and healthy options on your menu.

Hack/tip: For quick roasting of chicken, you may also use quarter cut chicken and cook for about 25 to 30mins.

Serves 4
Medium

Ingredients

1k g Whole Chicken
30 g McCormick Greek Seasoning
Salad
50 g San Remo Risoni Pasta
80 g Clara Olé Red Pesto Pasta Sauce
30 g Green Bell Pepper, roasted and diced
30 g Red Onion, brunoise
20 g Black Olives, sliced
30 g Zuchinni, brunoise
Topping
30 g Feta Cheese, crumbled
50 g Green Ice Lettuce, shredded

Directions

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Steps

1 Done	Roasted Chicken Rub the chicken with McCormick Greek Seasoning.
2 Done	Roast in oven at 350 F for 45 minutes or until cooked.
3 Done	Salad In a bowl, mix all salad ingredients and blend well. Toss with cooked San Remo Risoni.
4 Done	Place in a serving dish and top with roasted chicken slices, feta cheese, and shredded lettuce.