Baked Chicken & Tomato Risotto
Intermediate
•65 Min
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A classic baked chicken recipe with tomato risotto.
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Ingredients
4
500g chicken thigh fillets for 4 servings
ingredient_quantity
recipe ingredient
Boneless chicken thigh, fillets
500
g
Onions, chopped
1
( 150 g )
Zucchini
1
( 120 g )
Pumpkin
200
g
Arborio Rice
1.5
cups
Can chopped tomatoes
400
g
Shaved Parmesan
0.33
cup
MAGGI 3 ways - Spicy Mexican
1
pkt
Utensils and appliances
Nutritional Information
Nutrition Table Footer
Carbohydrates
72.02 g
Energy
628.97 kcal
Fats
25.12 g
Protein
28.4 g
Nutrition Table Footer
10 min
10 min
45 min
Recipe steps
65 min
Preheat oven to 180°C/160°C. Lightly grease a 3-litre ovenproof dish.
Recipe steps
65 min
Heat 1 tsp olive oil in a large frying pan on high. Cook chicken and onion for 5 minutes or until browned. Add zucchini and pumpkin; cook for a further 5 minutes.
Recipe steps
65 min
Add rice to pan, stirring to coat. Transfer to dish and stir in 400g can diced tomatoes and combined MAGGI 3 ways – Rustic Italian Base and 3 cups (750mL) water.