One Pot Greek Chicken Risoni
Escape to the Mediterranean with this One Pot Greek Chicken Risoni! This flavor-packed dish is a quick and easy weeknight wonder. Imagine tender chicken, sun-kissed veggies, and perfectly cooked risoni, all bathed in a vibrant tomato and lemon sauce. Topped with tangy feta and a squeeze of fresh lemon, it’s a symphony of textures and tastes that will transport you to Greece with every bite. Opa!
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One Pot Greek Chicken Risoni
Servings: 4
This One Pot Greek Chicken Risoni is a quick and easy midweek meal that's bursting with Mediterranean flavors. Tender chicken, fresh veggies, and risoni pasta simmer together in a vibrant tomato and lemon sauce, creating a comforting and satisfying dish. Finished with a sprinkle of feta and a squeeze of lemon, it's a simple recipe that's big on taste!
Print Recipe
Ingredients
- 500 g chicken thigh fillets diced
- 2 garlic cloves
- Extra virgin olive oil
- 2 tbs lemon juice & zest
- Salt and pepper
- 1 small onion
- 2 zucchini
- 1 red capsicum
- 1 tbs dried oregano
- 2 cups chicken stock
- 1 tin crushed Italian tomatoes
- 1 1/2 cups risoni
- 2 punnets cherry tomatoes
- Feta to garnish
- 1 lemon
Equipment Used
Instructions
- Add lemon juice & zest, oregano, olive oil, salt and pepper to the chicken.
- In a heavy-based fry pan, start by cooking off the onion, and garlic, in extra virign olive oil until soft and fragrant.
- Add in the chicken, and allow to brown.
- Next, the zucchini, capsicum, tomatoes and oregano and stir and allow to cook on a high heat until the veggies start to soften, about 5 minutes
- Add the risoni, lemon juice and zest, and stock, reduce the heat to low, and bubble away for 12-15 minutes, or until the risoni has absorbed all the stock
- Serve with extra lemon and feta crumbled all over
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