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RECIPES
| Calories | 191,4 Kcal |
| Fat | 11,3 g |
| of which saturated fat | 4,3 g |
| Carbohydrates | 6,3 g |
| of which sugar | 0,5 g |
| Proteins | 15,7 g |
| Salt | 0,1 g |
| Calories | 191,4 Kcal |
| Fat | 11,3 g |
| of which saturated fat | 4,3 g |
| Carbohydrates | 6,3 g |
| of which sugar | 0,5 g |
| Proteins | 15,7 g |
| Salt | 0,1 g |
Boil risoni for 6 min as pasta. Clean the beans by removing the ends. Remove the stone from the olives and mince them. Season the chicken with salt, pepper and oregano on both sides. Fry the beans 2-3 min in the same pan with a drizzle of olive oil. Mix risoni, beans, crème fraiche, feta and leftover vinegar. Season with salt and pepper. Boil risoni for 6 min as pasta. Clean the beans by removing the ends. Remove the stone from the olives and mince them. Season the chicken with salt, pepper and oregano on both sides. Fry the beans 2-3 min in the same pan with a drizzle of olive oil. Mix risoni, beans, crème fraiche, feta and leftover vinegar. Season with salt and pepper.Cooking step by step
The risoni:
Drain when ready.
Set aside. 
The green beans:
Cut them into pieces of 2-3 cm. 
The tapenade:
Chop the garlic.
In a bowl, mix olive meat, half of the balsamic, a teaspoon of olive oil and the amount of garlic you prefer. Season with salt and pepper.
Set aside. 
The chicken:
Fry 6-7 min / side (or until ready). 
Sauté the beans:
Season with salt and pepper. 
Your meal:
Cut chicken into medallions and serve with the pasta and olive paste. Cooking
step by stepThe risoni:
Drain when ready.
Set aside. 
The green beans:
Cut them into pieces of 2-3 cm. The tapenade:
Chop the garlic.
In a bowl, mix olive meat, half of the balsamic, a teaspoon of olive oil and the amount of garlic you prefer. Season with salt and pepper.
Set aside. The chicken:
Fry 6-7 min / side (or until ready). Sauté the beans:
Season with salt and pepper. Your meal:
Cut chicken into medallions and serve with the pasta and olive paste.
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