HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconOne Pan Chicken, Chorizo & Cherry Tomato Risoni For Dinner
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One-Pan Chicken, Chorizo & Cherry Tomato Risoni for Dinner

One-Pan Chicken, Chorizo & Cherry Tomato Risoni for Dinner

with Chicken, Chorizo & Pesto Dressing Wraps for Lunch

dinner to lunch
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Cook once, with a twist for lunch. Cook an amazing dinner as usual, then put a new spin on the recipe to create something different for lunch the next day! Chicken and chorizo are on double duty tonight, in a satisfying bowl of risoni for dinner and wraps with pesto for lunch tomorrow. Extra delicious!

The Nutritional Values table below is only for the dinner portion. The Nutritional Values for the lunch portion are as follows: 3920kJ Energy, 61.4g Fat, 11.7g Saturated Fat, 50.6g Carbohydrate, 4.7g Sugars, 44.7g Protein, 1570mg Sodium.

Allergens:GlutenMilkTree NutsEgg

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time40 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 punnet

cherry tomatoes

1 unit

brown onion

3 clove

garlic

1 bunch

thyme

1 packet

mild chorizo

1 packet

chicken thigh

1 pinch

chilli flakes

1 packet

risoni

(ContainsGluten)

1 cube

chicken stock

1 packet

grated Parmesan cheese

(ContainsMilk)

1 bag

baby spinach leaves

1 unit

tomato

4 unit

classic wraps

(ContainsGlutenMay be present Soy)

2 packet

creamy pesto dressing

(ContainsMilk, Tree Nuts, Egg)

1 sachet

Italian herbs

(May be present Gluten/Gluten)

Not included in your delivery

olive oil

1.25 cup

water

20 g

butter

(ContainsMilk)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3160 kJ
Fat39.7 g
of which saturates19.4 g
Carbohydrate46.6 g
of which sugars10.4 g
Dietary Fibre0 g
Protein49.2 g
Cholesterol0 mg
Sodium1260 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Halve the cherry tomatoes. Finely chop the brown onion. Finely chop the garlic (or use a garlic press). Pick the thyme leaves. Cut the mild chorizo (see ingredients list) into 1cm chunks. Cut the chicken thigh into 2cm chunks.

TIP: Hold each thyme sprig at the top, then gently run your fingers down to remove the leaves. If the sprigs are very soft, you can just chop them instead.

2

In a large frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, add the chorizo and cook, tossing occasionally, until browned and cooked through, 3-4 minutes. Transfer to a medium bowl. Add the chicken to the pan and cook until browned and cooked through, 5 minutes. Add to the bowl with the chorizo.

TIP: Cook the chicken in batches if your pan is getting crowded!

3

Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the onion and cook, stirring, until softened, 4-5 minutes. Add the garlic, Italian herbs, thyme and a pinch of chilli flakes (if using) and cook until fragrant, 1 minute.

4

Add the risoni and cherry tomatoes to the pan and stir to combine. Add the water and crumbled chicken stock (1 cube for 2 people / 2 cubes for 4 people). Bring to the boil, then reduce the heat to medium-low and simmer, stirring occasionally, until the risoni is 'al dente' and the water is absorbed, 15-17 minutes. Reserve 2 portions of the chicken and chorizo (about 1 cup) for lunch, then add the remaining chicken and chorizo to the pan. Add the butter, shredded Cheddar cheese and baby spinach leaves (reserve 2 handfuls for lunch!) and stir until the spinach has wilted.

TIP: Add a dash more water if your risoni looks dry.

5

Divide the chicken, chorizo and cherry tomato risoni between bowls.

6

When you're ready to pack your lunch, thinly slice the tomato into half-moons. Divide the chicken and chorizo between two microwavable containers. Divide the classic wraps (see ingredients list), creamy pesto dressing packets, reserved baby spinach leaves and tomato slices between two lunch packages. Refrigerate. At lunch, microwave the chicken and chorizo in 30 second bursts until heated through. Spread the creamy pesto dressing over the classic wraps and top with the baby spinach leaves, tomato, chicken and chorizo. Roll up and enjoy!