Lemon pepper chicken with risoni rocket salad

1 Cook risoni following packet instructions. Drain. Refresh under cold water, drain again and transfer to a large bowl.

2 Meanwhile, on a plate, coat chicken thighs with seasoning. In a large non-stick frying pan, heat 1 tablespoon of the oil over medium-high. Cook chicken for
5 minutes on each side, or until golden and cooked right through.

3 Heat a small dry frying pan over high. Place lemons, cut-side down, in pan. Cook for 3 minutes, or until golden and slightly softened.

4 Meanwhile, into the pasta bowl, add rocket, tomatoes and cucumber. Drizzle mixture with remaining oil and toss to combine. Crumble over feta. Serve chicken with salad and lemon halves.