Creamy Chicken Risoni with Garlic Green Beans
This creamy chicken risoni is high in protein, completely macro-friendly, and packed with flavour. Tender chicken, toasted risoni, and fresh garlic green beans come together in one balanced meal that’s quick, comforting, and perfect for dinner or meal prep. It’s proof that healthy food can still taste indulgent and satisfying while fitting your goals.
Ingredients
Chicken
- 450g (1lb) - Chicken Breast or Thigh, Diced
- 1 Tbsp (20ml) - Olive Oil
- 1 - Brown (Yellow) Onion, Diced
- 2 - Garlic Cloves, Minced
- 1 tsp (4g) - Smoked Paprika
- ½ tsp (0.5g) - Dried Chilli Flakes
- Salt & Pepper
Risoni
- 1 Cup (160g) - Dry Risoni (Orzo)
- 1 Tbsp (20g) - Tomato Paste
- 2 Cups (500ml) - Chicken Stock
- ¼ Cup (60g) - High-Protein yogurt
- Parmesan Cheese, To Taste
- Lemon Juice, To Taste
- Salt & Pepper
Garlic Greens
- 1 Tbsp (20ml) - Olive Oil
- 1 - Garlic Clove, Minced
- 180g (6.3oz) - Green Beans, Trimmed
- Lemon Juice To Taste
- Salt & Pepper
Instructions
Cook The Aromatics
- Heat olive oil in a large pan over medium-high heat. Add the onion and cook for 2–3 minutes until softened. Add the garlic and cook for 30 seconds until fragrant. Remove from the pan.
Sear The Chicken
- Add the chicken to the same pan. Season with paprika, chilli flakes, salt, and pepper. Cook for 4–5 minutes, turning occasionally, until golden and lightly charred. Remove the chicken from the pan and set aside.
Toast The Risoni (Orzo)
- Add the risoni to the pan and toast for 30 seconds to 1 minute. Add the tomato paste and cook for 1 minute to caramelise. Add the onion and garlic and mix to combine.
Simmer
- Pour in the chicken stock and scrape up the browned bits from the pan. Simmer uncovered for 8–10 minutes, stirring occasionally, until the risoni is tender and most of the liquid has absorbed.
Finish The Sauce
- Return the chicken and any juices to the pan. Turn off the heat, then stir in the Greek yogurt, parmesan, and lemon juice. Add a splash of hot water if you want it creamier—taste and season.
Cook The Green Beans
- Blanch the beans in salted water for 2 minutes, then drain. Heat olive oil in a small pan, add the garlic and cook for 20 seconds. Toss in the beans for 1–2 minutes, season with salt, and finish with lemon.
Serve
- Spoon the risoni into bowls, top with the garlic green beans, and finish with extra parmesan and chilli flakes.
Nutrition Guide
The above nutrition guide is based on daily averages and is calculated for a single portion.
Recipe Notes
Storage Instructions
Fridge: Let the risoni and beans cool completely, then store in airtight containers in the fridge for up to 3–4 days.
Freezer: This dish freezes well. Portion into airtight containers and freeze for up to 2 months.
Reheating Instructions
Reheating from Fridge: Add a splash of water or chicken stock to loosen the sauce, then warm gently in a pan over medium heat until hot and creamy.
Reheating from Frozen: Thaw overnight in the fridge, then reheat as above. The yogurt and parmesan sauce will return to its creamy texture once stirred and heated through.
Watch How To Make The Recipe
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