Meals

One Pot Chicken Risoni

Name: One Pot Chicken Risoni
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1 lb / 500g chicken thighs (, boneless skinless, or breast, cut into 2 cm / 1" pieces); 2 garlic cloves (, finely minced); 1 tbsp dried oregano; 1 tbsp olive oil; 1/2 tbsp lemon juice; 1 tsp lemon zest; 1/2 tsp each salt and pepper; 2 tbsp olive oil; 2 garlic cloves (, minced); 1 small onion (, finely chopped); 2 zucchini (medium, or 1 large) (, cut into 1cm / 1/3" cubes (Note 1); 1 red bell pepper/capsicum (, cut into 1cm / 1/3" cubes (Note 1); 1 tbsp dried oregano; 2 1/2 cups chicken broth/stock (, low sodium); 14 oz / 400g canned crushed tomatoes; 1 tbsp tomato paste; 1 1/2 cups orzo/risoni (Note 2); 1 1/2 cups cherry tomatoes (1 Australian punnet); 1 tsp cooking salt (kosher salt); 1/2 tsp black pepper; 2 tbsp lemon juice (, drizzling at end); 1/2 cup (100g) Greek feta cheese (, crumbled (not optional); Fresh oregano leaves (optional)

4 servings

portions

15 minutes

temps actif

50 minutes

temps total

Commencer à Cuisiner

Ingrédients

1 lb / 500g chicken thighs (, boneless skinless, or breast, cut into 2 cm / 1" pieces)

2 garlic cloves (, finely minced)

1 tbsp dried oregano

1 tbsp olive oil

1/2 tbsp lemon juice

1 tsp lemon zest

1/2 tsp each salt and pepper

2 tbsp olive oil

2 garlic cloves (, minced)

1 small onion (, finely chopped)

2 zucchini (medium, or 1 large) (, cut into 1cm / 1/3" cubes (Note 1)

1 red bell pepper/capsicum (, cut into 1cm / 1/3" cubes (Note 1)

1 tbsp dried oregano

2 1/2 cups chicken broth/stock (, low sodium)

14 oz / 400g canned crushed tomatoes

1 tbsp tomato paste

1 1/2 cups orzo/risoni (Note 2)

1 1/2 cups cherry tomatoes (1 Australian punnet)

1 tsp cooking salt (kosher salt)

1/2 tsp black pepper

2 tbsp lemon juice (, drizzling at end)

1/2 cup (100g) Greek feta cheese (, crumbled (not optional)

Fresh oregano leaves (optional)

Instructions

Marinade chicken - Combine Marinated Chicken ingredients in a bowl and set aside for marinate for 20 minutes. (Skip if in hurry, can also do overnight)

Preheat oven to 180°C/350°F (160°C fan).

Brown chicken (raw inside) - Heat 1 tablespoon olive oil in a a large oven proof skillet or pot over high heat (Note 3). Cook chicken until lightly browned but still pink inside. Remove from skillet.

Sauté vegetables - Add 1 tbsp olive oil, garlic and onion. Saute for 1 minute, then add zucchini and bell peppers/capsicum. Cook for 2 minutes.

Add everything else - Add risoni, oregano, chicken broth, tomato, tomato paste, salt and pepper.

Scatter chicken and cherry tomatoes across the surface (don't stir in).

Bake 15 minutes - Once the liquid comes to a simmer, transfer to the oven (no lid) and bake for 15 minutes (or until risoni is just cooked, tender but still firm). There may be liquid on the surface still - that's good!

Drizzle with lemon - Remove from oven, drizzle with lemon juice. Garnish with feta and fresh oregano leaves, if desired, then serve.

Nutrition

Taille de Portion

Calories

575 kcal

Lipides Totaux

29 g

Lipides Saturés

8 g

Lipides Insaturés

18 g

Acides Gras Trans

0.1 g

Cholestérol

101 mg

Sodium

1174 mg

Glucides Totaux

53 g

Fibres Diététiques

6 g

Sucres Totaux

11 g

Protéines