HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconBruschetta Style Cheesy Chicken
Bruschetta-Style Cheesy Chicken

Bruschetta-Style Cheesy Chicken

with Risoni Pasta Salad

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What do you feel like for dinner tonight? A little pasta maybe? Or some chicken breast? Or maybe even bruschetta? Well, how about we combine all three into a delectable meal that only takes around half an hour to whip up! Perfect.


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Preparation Time40 minutes
Cooking difficultyEasy

Serving 4 people

Ingredientsarrow down iconarrow down icon

Serving 4 people

1 block

mozzarella cheese


2 unit


2 clove


2 punnet

cherry tomatoes

1 bunch


1 unit


1 packet

chicken breast

1 sachet

Italian herbs

(May be present Gluten/Gluten)

2 packet



1 cube

vegetable stock

Not included in your delivery

olive oil

2 cup


Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2420 kJ
Fat20.6 g
of which saturates7.7 g
Carbohydrate42.4 g
of which sugars6.3 g
Dietary Fibre0 g
Protein52.2 g
Cholesterol0 mg
Sodium476 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Chopping board
Serrated Knife
Baking Paper
Baking Tray
Large Pan
Medium Bowl
Instructionsarrow up iconarrow up icon
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Preheat the oven to 220°C/200°C fan-forced. Grate the Mozzarella cheese. Dice the zucchini. Peel and crush the garlic. Halve the cherry tomatoes. TIP: It's much easier to cut tomatoes using a small serrated knife. Pick the oregano leaves. Juice the lemon.


Heat a drizzle of olive oil in a large frying pan over a high heat. Season both sides of the chicken breast with salt and pepper. Add the chicken to the pan and cook each side for 2 minutes, or until golden. Transfer the chicken to an oven tray lined with baking paper and place in the oven for 14 minutes, or until cooked through. When the chicken has 2 minutes left of cooking time, sprinkle the Mozzarella over it and return to the oven until melted and golden.


Return the frying pan to a medium-high heat. Add the zucchini and cook for 3-4 minutes, until soft. Add 3/4 of the garlic and the Italian herbs (use suggested amount) and cook for 1 minute, until fragrant. Add the risoni, water (use suggested amount) and the vegetable stock cube (use suggested amount). Bring to the boil, reduce the heat to medium and simmer, stirring, for 10-15 minutes, or until all the water is absorbed.


While the risoni is cooking, combine 1/2 the cherry tomatoes, the oregano and a pinch of the remaining garlic in a medium bowl. Add *2 tbs of lemon juice, a small drizzle of olive oil and season with a pinch of salt and pepper. Tip: Add more lemon juice or garlic depending on your taste preference.


When the risoni has finished cooking, add the remaining cherry tomatoes and 2 tsp of lemon juice . TIP**: Feel free to add a little more lemon juice depending on your taste preference.


Divide the cheesy chicken and risoni pasta salad between plates. Top the chicken with the bruschetta topping.