Serving size

1 person 2 people 4 people

Ingredients

1 tbsp sun-dried tomato paste

(Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
100g Tomatoes Baby Seasonal Mix
1 unwaxed lemon
1 handful of fresh basil
2 tsp smoked paprika & oregano blend

(smoked paprika, oregano)
250g cooked short grain brown rice

(Cooked Wholegrain Risotto Rice 97% (Water, Risotto Rice), Sunflower Oil, Salt.)
1 onion
180g Tenderstem broccoli
20g italian hard cheese (Eggs, Milk)

(cow's milk, salt, microbial rennet, preservative (lysozyme protein from egg).)
2 British Free Range chicken breasts

Allergens

Contains: Eggs, Milk

Nutritional Information

Ingredients

1 tbsp sun-dried tomato paste (use half)

(Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
1 unwaxed lemon (use half)
1 handful of fresh basil (use half)
2 tsp smoked paprika & oregano blend (use half)

(smoked paprika, oregano)
250g cooked short grain brown rice (use half)

(Cooked Wholegrain Risotto Rice 97% (Water, Risotto Rice), Sunflower Oil, Salt.)
100g Tomatoes Baby Seasonal Mix (use half)
1 onion (use half)
180g Tenderstem broccoli (use half)
20g italian hard cheese (use half) (Eggs, Milk)

(cow's milk, salt, microbial rennet, preservative (lysozyme protein from egg).)
1 British Free Range chicken breast

Allergens

Contains: Eggs, Milk

Nutritional Information

Back

Ready in 20 High protein 1/3 daily fibre New 6 plants Low sat fat

Smokey Panfried chicken with Sundried Tomato Risotto

Prep time: 15 mins

Total time: 20 mins

Cuisine: Italian

Food group: Poultry

Cooking Instructions

The protein cooking time listed in this recipe has been updated.

As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.

Check out the latest recommended times in our Cooking Guidelines.

Trim the broccoli
Heat the large frying pan with 1/2 tsp oil on medium-high heat. Once hot, add the chicken and cook for 4 mins per side. Season with salt and pepper. Transfer to the lined baking tray, coat with half of the paprika oregano spice blend and bake for a further 14 mins, until cooked through
When the chicken has 10 mins remaining, add the broccoli to the tray, drizzle with 1/2 tsp oil and return to the oven for the remaining time

Finely slice the onion. Halve the tomatoes. Finely grate the cheese. Pick the basil leaves from the stalks and thinly slice.
Heat the medium frying pan with 1 tsp oil on medium-high heat. Once hot, add the onion and cook for 4-5 mins, until softened. Season with salt and pepper

Stir in the tomatoes, sundried tomato paste and cook for a further min, then add the rice, breaking it up with a wooden spoon
Add 200ml water (100ml for 1 person) into the pan. Bring to a simmer, then cook for 3-4 mins, until thickened slightly
Stir in half of the cheese, add a splash of water to loosen if needed. Season with salt and pepper

Check your chicken is cooked through by inserting a skewer into the thickest part of the meat; the juices should run clear
Stir the basil and a squeeze of lemon juice into to the risotto. Season to taste
Slice the chicken against the grain
Share the risotto between bowls and top with the chicken. Serve with the tenderstem alongside. Garnish with the remaining cheese and lemon cut into wedges