At Story House Early Learning, mealtimes are more than just food on a plate; they’re moments of comfort, discovery, and full tummies. Behind the scenes at our Cranbourne centre, our talented Chef Cheryl has been serving up nutritious, delicious meals with heart.
With a deep passion for creating child-friendly meals packed with goodness, Chef Cheryl has perfected dishes that our little learners genuinely look forward to. Curious what’s on the menu?
Today, we’re sharing one of these family favourites straight from Chef Cheryl’s kitchen, her much-loved Greek Chicken Rissoni recipe. Packed with nutrients and hidden veg, this one’s a hit at lunchtime and perfect for the whole family to recreate at home.
Chef Cheryl’s Greek Chicken Rissoni
Ingredients
- 1 kg chicken breast cut into small pieces
- 2 zucchini cubed,
- 1/2 cup sliced beans fresh or frozen,
- 1/2 cup can corn kernels, 1/2 cup capsicum diced
- 1 tsp minced garlic
- 2 cups of risoni
- 1 cup canned tomatoes, 1 tsp tomato paste
- 1 tsp dried herbs, 1 litre of chicken or vegetable stock liquid
Method
- Brown chicken in olive oil. Remove from pan.
- Saute vegetables (onion, garlic, capsicum) for 1 minute.
- Add risoni, canned tomatoes, corn kernels, tomato paste, herbs. Season.
- Pour in vegetable or chicken stock. Stir.
- Cook on stove top or in preheated oven at 180 degrees until cooked.
Whether it’s their first taste of Rissoni or a regular favourite, this dish is always a winner at Story House. It’s hearty, wholesome, and made with love, just how Chef Cheryl likes it.
Stay tuned for more recipes and behind-the-scenes moments from our incredible team of educators, carers, and chefs.
