Greek-Style Baked Risoni

Greek Style Baked Risoni

Tender chicken is the star ingredient in this heavenly baked risoni. It will take you no time at all to have this impressive dinner on the table.


  • 500g chicken thigh fillets, cut into 2cm pieces
  • 1 tsp dried oregano
  • 2 cloves garlic, crushed
  • 2 tbs extra virgin olive oil
  • 1 small brown onion, finely chopped
  • 1 yellow capsicum, thinly sliced
  • 1 1/2 cups salt-reduced chicken stock
  • 400g canned no-added-salt diced tomatoes
  • 250g cherry tomatoes
  • 1 cup risoni
  • 80g Woolworths Greek Style Fetta , crumbled
  • 1/4 bunch continental parsley, leaves picked (to serve)
  • 1 lemon, cut into wedges
View Method Greek-Style Baked Risoni


  1. Preheat oven to 220°C/200°C fan-forced. Place chicken, oregano, garlic and half of the oil in a medium bowl and toss to coat.
  2. Heat a medium ovenproof frying pan over high heat. Cook chicken mixture for 5 minutes, stirring, or until browned. Place chicken in a medium heatproof bowl and set aside.
  3. Heat remaining oil in same pan over medium-high heat. Cook onion and capsicum for 5 minutes, stirring, or until onion has softened. Add stock, diced tomatoes and risoni, then stir to combine. Bring to the boil. Remove pan from heat. Stir in chicken and cherry tomatoes. Bake for 20 minutes or until risoni is tender.
  4. Top risoni with feta and parsley, then serve with lemon wedges.

Handy Tips

Have leftovers? Spoon risoni mixture into an airtight container and freeze.

View Ingredients Greek-Style Baked Risoni
View Method Greek-Style Baked Risoni
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