All in for Greek flavours, this dish makes friends wherever it lands. We've cooked the chicken in the pasta with capsicum and served it with a dollop of dill-flecked tzatziki for bites as fresh as the Mediterranean.
Zest lemon. Season chicken with Sleek Greek Seasoning, salt and pepper. Peel and chop onion into 1cm pieces. Chop capsicum into 1cm pieces. Dissolve stock cube in 375ml (1½ cups) boiling water. Peel and crush garlic.
Heat olive oil in a frypan over high heat. Add chicken, onion and capsicum, sprinkle with salt and pepper and cook, turning chicken regularly, for 10–12 minutes or until vegetables have begun to soften and chicken is browned. Add garlic and lemon zest and cook, stirring, for 30 seconds or until fragrant. While chicken and vegetables are cooking, continue with step 3.
Grate cucumbers into a bowl and season with ¼ teaspoon salt flakes. Set aside for 5 minutes.
Add risoni and stock to frypan, stir to combine and bring to the boil. Reduce heat to medium and cook for 8–10 minutes or until risoni is tender and chicken is cooked through. While chicken and risoni is cooking, continue with step 5.
Squeeze as much liquid from cucumber as possible, discarding liquid. Chop dill. Add yoghurt and dill to cucumber and season to taste.
Remove chicken and slice. Stir baby spinach through risoni until wilted. Slice lemon into wedges. Divide risoni between bowls and top with chicken and tzatziki. Serve with lemon wedges.