Garlicky Chicken & Courgette Risotto
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Garlicky Chicken & Courgette Risotto

Garlicky Chicken & Courgette Risotto

with Rocket Salad

There are plenty of choices for a good risotto out there, but we’re positive we have the winning combination of ingredients that will top the lot! Spiced chicken is combined with courgette in a tomato-based sauce for a hearty and warming meal which is sure to satisfy your tastebuds.

This recipe is under 650kcal per serving.

We’ve replaced the risoni in this recipe with risotto-style rice due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!

Over 30g protein
Calorie Smart

Always read product labels for the most up-to-date allergen information. Visit for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time15 minutes
Cooking Time


Serving amount



1 packet

Chicken Thigh

1 sachet

Kiwi Spice Blend

1 packet

Risotto-Style Rice

1 sachet

Garlic & Herb Seasoning

1 packet

Tomato Paste

1 packet

baby leaves

1 packet

Rocket leaves

Not included in your delivery

olive oil

30 g


(Contains Milk; )

1 tsp

brown sugar


white wine vinegar


Nutrition Values

Energy (kJ)2528 kJ
Fat31.9 g
of which saturates13.1 g
Carbohydrate47 g
of which sugars8.8 g
Dietary Fibre4.9 g
Protein38.3 g
Sodium1210 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Pan
Large Non-Stick Pan



• Preheat oven to 220°C/200°C fan-forced. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Add risotto-style rice (see ingredients) and stir to coat. Add the water, chicken-style stock powder, garlic & herb seasoning, tomato paste and the brown sugar. Stir to combine and cook until fragrant, 1-2 minutes. • Bring to the boil, then remove from heat. Transfer to a baking dish. • Cover the baking dish tightly with foil and bake until liquid is absorbed and rice is ‘al dente’, 24-28 minutes.


• While the risotto is cooking, slice courgette into half-moons. • Cut chicken thigh into 2cm chunks. • In a medium bowl, combine chicken, Kiwi spice blend, a drizzle of olive oil and a pinch of salt and pepper.


• Wipe out and return frying pan to high heat with a drizzle of olive oil. When oil is hot, cook chicken and courgette, tossing occasionally, until browned and cooked through, 5-6 minutes. • Remove risotto from oven and stir through cooked chicken, courgette and the butter. Stir through a splash of water to loosen risotto if needed. Season to taste.

TIP: Chicken is cooked through when it's no longer pink inside.


• In a medium bowl, combine rocket leaves and a drizzle of white wine vinegar and olive oil. Season to taste. • Divide garlicky chicken and courgette risotto between bowls. • Top with rocket salad. Enjoy!

Little cooks: Help wash and toss the salad veggies!