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Cleaning up is a breeze with this super easy Mediterranean-inspired recipe

Cleaning up is a breeze with our super easy to prepare recipes for balsamic chicken with capsicum risoni and three-cheese and silverbeet lasagne.

BALSAMIC CHICKEN WITH CAPSICUM RISONI SERVES 4 PREPARATION TIME: 10 MINUTES COOKING TIME: 25 MINUTES

2 tbsp extra virgin olive oil 600g chicken thigh fillets, trimmed, cut into 4cm pieces 2 tbsp balsamic vinegar 2 garlic cloves, crushed 1 medium red onion, halved, cut into thin wedges 1 green capsicum, thinly sliced 1 red capsicum, thinly sliced 1 cup dried risoni 400g can diced tomatoes 70g fetta cheese, crumbled ¼ cup shredded fresh basil

METHOD

1. Heat half of the oil in a large heavy based deep frying pan or a large flameproof casserole dish over medium-high heat. Cook chicken, stirring, for four to five minutes or until browned. Add vinegar. Bring to the boil. Transfer to a heatproof bowl.

2. Heat remaining oil in same pan. Add garlic, onion and capsicum. Cook, stirring, for five minutes or until softened.

3. Add risoni, tomatoes and two cups cold water. Bring to the boil. Return chicken mixture to pan.

4. Reduce heat to low. Simmer for 15 minutes or until risoni is tender and chicken is cooked through. Sprinkle with fetta and basil. Serve. RECIPE: LIZ MACRI, SUPER FOOD IDEAS PICTURE: GUY BAILEY