Creamy Chicken & Sun-dried Tomato Risoni
Creamy Chicken & Sun-dried Tomato Risoni
Serve: 4
Ingredients:
- 450g skinless chicken breast, diced
- 1/2 tbsp olive oil
- 4 cloves garlic, minced
- 150g sun-dried tomatoes, sliced
- 1 tbsp tomato paste
- 200g risoni
- 3 cups water or chicken stock
- ½ cup greek yoghurt
- ½ cup grated Parmesan cheese
- 1 tsp dried oregano
- ½ tsp chilli flakes, optional
- Salt and black pepper to taste
- A handful of kale, chopped
Garnish: Parmesan, fresh basil or parsley
Method:
Season chicken with salt and pepper.
Heat olive oil in a large skillet and cook the chicken until golden and cooked through. Remove to a plate.
In the same pan, stir in garlic, sun-dried tomatoes and tomato paste.
Cook for a few minutes before stirring in the risoni & oregano. Give it a good mix and pour in water or chicken broth.
Bring to a gentle boil, then reduce to a simmer. Cook for 8–10 minutes, stirring occasionally.
Pour in the greek yoghurt & kale. Cook until wilted and creamy.
Add parmesan cheese and stir for a few minutes.
Adjust the taste with salt and pepper.
Garnish with fresh herbs and extra Parmesan!
Macros per serve
Calories: 550
Protein: 44g
Carbohydrates: 56g
Fat: 18g
Fibre: 5g
Sugars: 9g
Health benefits
Chicken breast provides lean, complete protein to support muscle maintenance, recovery and fullness. It is also a good source of selenium, niacin and vitamin B6.
Risoni provides carbohydrates for energy and is particularly useful for active individuals or higher-energy meal plans. However, the quantity used makes this recipe carbohydrate-dense.
Greek yoghurt increases protein content while creating a creamy sauce with calcium and beneficial cultures (depending on the yoghurt used).
Sun-dried tomatoes provide lycopene and antioxidants, although oil-packed varieties can significantly increase calories.
Kale adds fibre, vitamin K, vitamin C, folate and antioxidants that support digestive health and overall wellbeing.