Step 1

Combine all chicken marinade ingredients in a bowl and leave for a minimum of 20 minutes in the fridge.

Step 2

Preheat oven to 180°C Heat 1 tbsp olive oil in a oven proof pot over high heat. Cook chicken until lightly browned on the outside but still pink inside. Remove from skillet.

Step 3

Add 1 tbsp olive oil into the pot that the chicken was cooked in.

Step 4

Add onion and saute for 1 minute. Add remaining veg (leave out the spinach & tomatoes). Cook for 3 minutes.

Step 5

Add Risoni, stock, cream, chicken, cherry tomatoes & spinach to the pot and bring to a simmer.

Step 6

Once the pot is simmering, scatter feta over the top.

Step 7

Bake for 15 minutes in the oven until the risoni is cooked. Squeeze lemon over the lop & serve.