- Egg free
- Nut free
- Peanut free
- Sesame free
- Soy free
- Shellfish free
- Seafood free
- No added sugar
- High in dietary fibre
- High in protein
Arranged on a bed of risoni and artichoke, this lemon chicken is a must try. The best part is there is minimal prep!
- Serves6
- Cook time1 hour
- Prep time15 minutes
Ingredients
- 6 Coles RSPCA Approved Free Range Chicken Thigh Cutlets
- 4 shallots, cut into wedges
- 2 lemons, thinly sliced
- 1 tbs extra virgin olive oil
- 1 lemon, extra, juiced
- 2 1/2 cups (625ml) salt-reduced chicken stock
- 1 1/2 cups (330g) risoni
- 275g jar Coles Marinated Artichokes, drained
- 1 cup (250ml) white wine or extra salt-reduced chicken stock
- 2 garlic cloves, crushed
- 100g fetta, crumbled
- 1/4 cup chopped flat-leaf parsley
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 220°C. Place chicken, shallot and lemon in a large roasting pan. Drizzle with oil and lemon juice. Season. Roast for 30 mins or until golden.
Step 2
Transfer the chicken to a plate. Add the stock, risoni, artichoke, wine or extra stock and garlic to the pan and stir to combine. Return chicken to pan. Bake for a further 30 mins or until risoni is tender and chicken is cooked through.
Step 3
Sprinkle the chicken mixture with fetta and parsley to serve.
Recipe tip
SERVE WITH... lemon wedges.
