Creamy Lemon Risoni with Grilled Chicken

This creamy lemon risoni with grilled chicken is a simple and delicious dairy-free weeknight dinner. Made with just a few ingredients, you'll love the contrast of the creamy pasta with the perfectly grilled pieces of chicken breast.

Course Main Course

Cuisine Australian

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 419kcal

Author Sally

Cost $2.09 per serve

Equipment

large frying pan

Ingredients

2 chicken breasts sliced horizontally in half
½ teaspoon salt
¼ teaspoon black pepper
1 teaspoon paprika
1 teaspoon dried herbs
2 tablespoons olive oil divided
1 small or ½ regular brown onion finely diced
1 cup risoni
1 cup chicken stock
1 cup oat milk
1 lemon zest and juice
Salt and pepper to taste
1 tablespoon dairy-free butter optional

Instructions

Season the chicken breasts with salt, black pepper, paprika, and dried herbs. Heat some olive oil in a large pan over medium heat. Add the chicken breasts and cook for 4-5 minutes on each side, or until the chicken is cooked through and has a nice golden brown colour. Remove the chicken from the pan and set aside.
In the same pan, add more olive oil. Add the finely diced onion and sauté for 3-4 minutes until soft and translucent. Add the risoni and stir well to coat it in the oil and onion mixture.
Gradually add the chicken stock and oat milk, allowing the risoni to absorb the liquid before adding more. Continue this process, stirring occasionally, until the risoni is tender and has absorbed most of the liquid. If the mixture becomes too dry, you can add a bit more stock or oat milk.
Once the risoni is cooked, add the lemon zest and juice, and season with salt and pepper to taste. If using, stir in some dairy-free butter to add extra creaminess.
Slice the cooked chicken breasts and serve them on top of the creamy lemon risoni. Serve with extra lemon wedges.

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