Baked Double Italian Chicken & Leek Risoni

Name: Baked Double Italian Chicken & Leek Risoni with Rocket, Thyme & Lemon
Total time: 35 min
Yield: 2
Cuisine: Italian
Ingredients: 660 g Chicken Thigh; 1 sachet Garlic & Herb Seasoning; 1 Lemon; 1 packet Parmesan Cheese; 1 packet Risoni; 1 packet Tomato Paste; 1 sachet Vegetable Stock Pot; 1 Leek; 1 packet Rocket; 1 sachet Thyme; 1 packet Pine Nuts; 1 drizzle olive oil; 1.5 cup boiling water; 30 g butter

with Rocket, Thyme & Lemon

Recipe Development TeamUpdated on April 17, 2026

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Calories

990 kcal

Protein

78.4g protein

Preparation Time

35 minutes

Difficulty

Easy

Allergens:

Milk
Gluten
Wheat
Pine nut
May contain traces of allergens
Eggs
Soy
Almond
Brazil nut
Cashew
Hazelnut
Macadamia
Milk
Peanuts
Pecan
Pistachio
Sesame
Walnut

Delicate, rice-shaped risoni soaks up the rich red sauce beautifully in this crowd-pleasing pasta bake. Stir through succulent garlic and herb-seasoned chicken thigh, plus a sprinkle of sharp Parmesan to bring it all together. This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

660 g

Chicken Thigh

1 sachet

Garlic & Herb Seasoning

Lemon

1 packet

Parmesan Cheese

(Contains: Milk;)

1 packet

Risoni

(Contains: Gluten, Wheat; May be present: Eggs, Soy.)

1 packet

Tomato Paste

1 sachet

Vegetable Stock Pot

Leek

1 packet

Rocket

1 sachet

Thyme

1 packet

Pine Nuts

(Contains: Pine nut; May be present: Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pistachio, Sesame, Soy, Walnut.)

Not included in your delivery

1 drizzle

olive oil

1.5 cup

boiling water

30 g

butter

(Contains: Milk;)

Nutritional Values

Calories990 kcal

Energy (kJ)4140 kJ

Fat44 g

of which saturates18 g

Carbohydrate68.4 g

of which sugars10.4 g

Dietary Fibre7.2 g

Protein78.4 g

Sodium1010 mg

Potassium6.1 mg

Calcium1 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Baking Dish

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. Boil the kettle.
• Cut lemon into wedges.
• Thinly slice leek.
• Pick thyme leaves.
• Cut chicken thigh into 2cm chunks

• In a large frying pan, heat a drizzle of olive oil over high heat.
• Cook chicken and leek, tossing, until golden, 4-5 minutes (the chicken will finish cooking in the oven!).
• Reduce heat to medium, add garlic & herb seasoning and tomato paste. Cook, tossing until fragrant, 1 minute. Remove from heat.

TIP: Cook chicken in batches if necessary.

• In a baking dish, add chicken mixture, risoni, thyme, the boiling water (see ingredients) and stock concentrate. Stir to combine. Cover with foil.
• Bake until risoni is tender and chicken is cooked through, 20-25 minutes.
• Remove risoni from oven, then stir through the butter and a squeeze of lemon juice. If needed, add a splash of water to loosen the risoni.
• Season to taste with salt and pepper.

TIP: Chicken is cooked through when it’s no longer pink inside.

• Divide baked Italian chicken and leek risoni between bowls.
• Top with rocket leaves and Parmesan cheese.
• Garnish with pine nuts and serve with remaining lemon wedges. Enjoy!