One-Pan Chicken, Chorizo & Cherry Tomato Risoni for Dinner
with Chicken, Chorizo & Creamy Pesto Wraps for Lunch
Cook once, with a twist for lunch. Cook an amazing dinner as usual, then put a new spin on the recipe to create something different for lunch the next day! Chicken and chorizo are on double duty tonight, in a satisfying bowl of risoni for dinner and wraps with pesto for lunch tomorrow. Extra delicious!
The Nutritional Values table below is only for the dinner portion. The Nutritional Values for the lunch portion are as follows: 3740kJ Energy, 58.3g Fat, 10.5g Saturated Fat, 50.3g Carbohydrate, 4.5g Sugars, 58.3g Protein, 1380mg Sodium.
1 tin
tinned cherry tomatoes
1 unit
onion
3 clove
garlic
1 bunch
thyme
1 packet
Mild Chorizo
1 packet
chicken thigh
1 pinch
chilli flakes
1 packet
Risoni
( )
1 sachet
Chicken-Style Stock Powder
1 packet
Shredded Cheddar Cheese
()
1 bag
baby spinach leaves
1 unit
tomato
4 unit
classic wraps
()
1 packet
creamy pesto dressing
()
1 sachet
Rustic Herb Spice Blend
olive oil
1.25 cup
water
20 g
butter
()
Drain the tinned cherry tomatoes. Finely chop the brown onion. Finely chop the garlic (or use a garlic press). Pick the thyme leaves. Cut the mild chorizo (see ingredients list) into 1cm chunks. Cut the chicken thigh into 2cm chunks.
In a large frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, add the chorizo and cook, tossing occasionally, until browned and cooked through, 3-4 minutes. Transfer to a medium bowl. Add the chicken to the pan and cook, tossing, until browned and cooked through, 5 minutes. Transfer to the bowl with the chorizo.
TIP: Cook the chicken in batches if your pan is getting crowded! TIP: Chicken is cooked through when it's no longer pink inside.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the onion and cook, stirring, until softened, 4-5 minutes. Add the garlic, rustic herb spice blend, thyme and a pinch of chilli flakes (if using) and cook until fragrant, 1 minute.
Add the risoni and cherry tomatoes to the pan and lightly crush the cherry tomatoes with a spoon to combine. Add the water and chicken stock. Bring to the boil, then reduce the heat to medium-low and simmer, stirring occasionally, until the risoni is 'al dente' and the water is absorbed, 15-17 minutes. Reserve 2 portions of the chicken and chorizo (about 1 cup) for lunch, and add the remaining chicken and chorizo to the pan. Add the butter, shredded Cheddar cheese and baby spinach leaves (reserve 2 handfuls for lunch!) and stir until the spinach is wilted, 1-2 minutes.
TIP: Add a dash more water if the risoni looks dry.
Divide the chicken, chorizo and cherry tomato risoni between bowls.
When you're ready to pack your lunch, thinly slice the tomato into half-moons. Divide the chicken and chorizo between two microwavable containers. Divide the classic wraps, creamy pesto dressing, reserved baby spinach leaves and tomato between two lunch packages. Refrigerate. At lunch time, microwave the chicken and chorizo in 30 second bursts until heated through. Spread the creamy pesto dressing over the wraps and top with the baby spinach, tomato, chicken and chorizo. Roll up and enjoy!