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RECIPES
| Calories | 116, 3 Kcal |
| Fat | 4,8 g |
| of which saturated fat | 1,3 g |
| Carbohydrates | 7,3 g |
| of which sugar | 1,3 g |
| Proteins | 10,2 g |
| Salt | 0 g |
| Calories | 116, 3 Kcal |
| Fat | 4,8 g |
| of which saturated fat | 1,3 g |
| Carbohydrates | 7,3 g |
| of which sugar | 1,3 g |
| Proteins | 10,2 g |
| Salt | 0 g |
Boil risoni like pasta for 6 min. Cut tomatoes in half. Grate peel of one lemon in a bowl. Cut lemons in halves. Mix grated lemon peel with oregano, garlic and a drizzle of olive oil. Fry the chicken 5 min/side aprox until done. Set aside chicken and lemon halves and fry asparagus and onion for 3-4 min in the same pan. Make a dressing with olive oil and juice from the other lemon. Mix with risoni and tomatoes. Boil risoni like pasta for 6 min. Cut tomatoes in half. Grate peel of one lemon in a bowl. Cut lemons in halves. Mix grated lemon peel with oregano, garlic and a drizzle of olive oil. Fry the chicken 5 min/side aprox until done. Set aside chicken and lemon halves and fry asparagus and onion for 3-4 min in the same pan. Make a dressing with olive oil and juice from the other lemon. Mix with risoni and tomatoes. Cooking step by step
The risoni:
Set aside. 
Mise en place:
Cut onion in julienne and chop garlic.
Break asparagus to separate the hard bottom from the tender top (throw away the bottom part) and cut in 4 cm pieces. 
The chicken I:
Add the chicken and massage it. 
The chicken II:
Season with salt and pepper.
When you flip it, add the halves of one lemon with the cut side to the pan. The chicken is done when the meat is white and the juice that comes out when you pinch it is transparent, not pink. 
The vegetables:
Season with salt and pepper. 
The salad:
Make your salad of sliced chicken, rocket leaves, asparagus and onion. Serve with the risoni on the side. Cooking
step by stepThe risoni:
Set aside. 
Mise en place:
Cut onion in julienne and chop garlic.
Break asparagus to separate the hard bottom from the tender top (throw away the bottom part) and cut in 4 cm pieces. The chicken I:
Add the chicken and massage it. The chicken II:
Season with salt and pepper.
When you flip it, add the halves of one lemon with the cut side to the pan. The chicken is done when the meat is white and the juice that comes out when you pinch it is transparent, not pink. The vegetables:
Season with salt and pepper. The salad:
Make your salad of sliced chicken, rocket leaves, asparagus and onion. Serve with the risoni on the side.
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