One Tray Pesto Chicken Risoni Bake by Clean Kweens Dietitians

Ingredients

• 2 zucchini, sliced
• 1 bunch broccolini, trimmed & chopped
• 2 green onion, sliced
• 1 cup cherry tomatoes
• 1 tbsp olive oil
• 1 tsp salt
• 0.5 tsp black pepper
• 4 chicken thighs, roughly chopped
• 1 cup risoni
• 3 tbsp basil pesto
• 2.25 cup chicken or vegetable stock
• 0.5 cup parmesan, grated

Instructions

1. Preheat the oven to 180°C (350°F).
2. In a large baking dish, combine zucchini, broccolini, tomatoes, green onions, olive oil, salt, and pepper.
3. Bake the vegetables uncovered for 15 minutes.
4. Add the chicken thighs, risoni, stock, and basil pesto to the dish.
5. Stir well to combine, then cover the dish tightly with foil.
6. Bake covered for 25 minutes.
7. Remove the foil, give the mixture a gentle stir, and sprinkle with parmesan cheese.
8. Bake uncovered for another 10 minutes until the cheese is melted and bubbly.
9. Let the dish rest for 5 minutes before serving.