One Pot Chicken Risoni
Prep
15m
·
Cook
35m
·
Total
50m
About This Recipe
This one pot chicken risoni is a flavor-packed dish that brings together tender lemon garlic chicken, orzo, and vibrant vegetables in a delicious tomato-based broth. Finished off with a drizzle of lemon juice and crumbled feta, it's a complete and satisfying meal in a single pot.
Ingredients
(Servings:
4)
Scale
Convert
Lemon Garlic Chicken
Orzo/risoni
Garnish (semi-optional)
Steps
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Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.
-
Calories906kcal45%
-
Fat43g2%
-
Saturated Fat12g0%
-
Carbohydrates68g3%
-
Fiber6g0%
-
Sugar8g0%
-
Protein62g3%
-
Cholesterol235mg11%
-
Sodium747mg37%
Percent Daily Values are based on a 2,000 calorie diet.
Notes
1. Veg – Any saute-able veg will work great here. Beans, carrots, celery, small bits of cauliflower or broccoli, even diced frozen veg.
2. Risoni, also known as orzo – Rice shaped small pasta sold in the pasta aisle, same price as spaghetti etc. Tastes like risotto, but much faster to cook!
3. Cooking vessel – Pictured skillet is a 30cm/12″ non stick skillet. 28cm/11″ deep skillet ok too, any smaller and you’ll need to be careful re: liquid overflow when transferring to oven. Else, use a large pot!
3. Risoni cooks very quickly! So transfer it to the oven as soon as it starts simmering on the stove, otherwise it will overcook by the time the bake time is finished (it cooks faster on the stove than the oven).
Check it after 15 minutes see if the orzo / risoni is done. Don’t worry if it’s done and it’s still quite saucy – that’s a GOOD thing! 🙂 The liquid evaporates quite quickly while serving. It was slightly wetter when I took it out of the oven.
4. Leftovers will keep for 3 days in the fridge though it won’t be as oozy as the risoni absorbs the sauce. Resurrect with a splash of water, and microwave.
Nutrition assuming 5 servings.
2. Risoni, also known as orzo – Rice shaped small pasta sold in the pasta aisle, same price as spaghetti etc. Tastes like risotto, but much faster to cook!
3. Cooking vessel – Pictured skillet is a 30cm/12″ non stick skillet. 28cm/11″ deep skillet ok too, any smaller and you’ll need to be careful re: liquid overflow when transferring to oven. Else, use a large pot!
3. Risoni cooks very quickly! So transfer it to the oven as soon as it starts simmering on the stove, otherwise it will overcook by the time the bake time is finished (it cooks faster on the stove than the oven).
Check it after 15 minutes see if the orzo / risoni is done. Don’t worry if it’s done and it’s still quite saucy – that’s a GOOD thing! 🙂 The liquid evaporates quite quickly while serving. It was slightly wetter when I took it out of the oven.
4. Leftovers will keep for 3 days in the fridge though it won’t be as oozy as the risoni absorbs the sauce. Resurrect with a splash of water, and microwave.
Nutrition assuming 5 servings.