Pan-roasted Paprika Chicken with Sundried Tomato Risotto & Tenderstem Broccoli

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

Typical values	per 100g	per portion
Energy	96Kcal	618Kcal
	401kJ	2586kJ
Fat	2.6g	17g
of which saturates	0.9g	5.8g
Carbohydrates	10g	64g
of which sugars	1.7g	11g
Protein	8.6g	56g
Salt	0.19g	1.2g
Fibre	1.5g	9.7g

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

Typical values	per 100g	per portion
Energy	95Kcal	618Kcal
	398kJ	2586kJ
Fat	2.6g	17g
of which saturates	0.9g	5.8g
Carbohydrates	10g	64g
of which sugars	1.7g	11g
Protein	8.5g	55g
Salt	0.19g	1.2g
Fibre	1.5g	9.6g

Back

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

Pan-roasted Paprika Chicken with Sundried Tomato Risotto & Tenderstem Broccoli

Prep time: 15 mins

Total time: 30 mins

Cuisine: Italian

Food group: Poultry

Juicy free-range British chicken breasts are coated in smoky paprika and herby oregano, then pan-roasted to perfection. They are served on top of a creamy sundried tomato risotto, made with quick-cook brown rice and sharp Italian hard cheese. Nutty Tenderstem broccoli on the side for extra greens!

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.

Before you start

Preheat the oven to 240C / fan 220C / gas mark 9
Line a baking tray with parchment paper
Pull out a large frying pan, a grater & a measuring jug

Roast the chicken

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

Prep time

Meanwhile, finely slice the onion. Halve the tomatoes. Finely grate the cheese. Pick the basil leaves from the stalks and thinly slice. Quarter the lemon
Reheat the large frying pan with 1 tsp olive oil on medium-high heat. Once hot, add the onion and cook for 5-6 mins, until softened. Season with salt and pepper

Simmer the risotto

Stir the tomatoes and sundried tomato paste into the onion pan and cook for a further 2 mins, 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 the cheese and season with salt and pepper. Add a splash of water if it becomes too dry

Finish & plate up

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