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 breast

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)2468 kJ
Fat22.5 g
of which saturates10.2 g
Carbohydrate47.2 g
of which sugars8.9 g
Dietary Fibre4.9 g
Protein48.7 g
Sodium1227 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



• Boil the kettle. • Half-fill a large saucepan with boiling water and add a generous pinch of salt. • Cook risotto-style rice, uncovered, over high heat, until 'al dente', 7-8 minutes. • Drain and return to saucepan. Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people).


• Slice courgette into half-moons. Cut chicken breast into 2cm chunks. • In a medium bowl, combine chicken, Kiwi spice blend, a drizzle of olive oil and a pinch of salt and pepper.


• In a large frying, heat a drizzle of olive oil over high heat. When oil is hot, cook chicken and courgette, tossing occasionally, until browned and cooked through, 5-6 minutes. • Add garlic & herb seasoning, tomato paste and the butter, and cook until fragrant, 1-2 minutes. • Add risotto, the brown sugar and the pasta water. Stir to combine and season with a pinch of pepper.

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. • Serve garlicky chicken and courgette risotto for adults portion. • Stir baby leaves through remaining child's portion and serve. • Serve adults portion with rocket salad. Enjoy!

Little cooks: Help wash and toss the salad veggies!