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Please note this recipe is classified as GREEN.

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  • 1 large brown onion
  • 1.5kg chicken thigh fillets, fat trimmed
  • 600g baby spinach
  • 1.5kg pumpkin
  • 2 tbsp olive or canola oil
  • 4 cups Arborio rice (uncooked)
  • 4L reduced salt chicken stock
  • ¼ cup parmesan cheese, grated


  1. Preheat oven to 180°C.
  2. Peel and finely dice onion. Peel and cut pumpkin into small cubes.
  3. Cut chicken into small strips, removing any skin or fat.
  4. Heat oil in non-stick frying pan over medium heat.
  5. Add chicken to pan. Cook, turning, for 5 minutes or until browned. Remove from pan and set aside.
  6. Sauté onion until translucent. Add rice. Stir to combine.
  7. Add stock, spinach and pumpkin to pan and bring to the boil for 1 minute.
  8. Transfer mixture to a baking dish.
  9. Place chicken on top of rice, cover and bake for 25 minutes.
  10.  Remove lid, stir and return to oven, cooking for a further 10 minutes or until rice is cooked through and all liquid has been absorbed.
  11. Top with parmesan cheese.

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