one pan baked chicken risotto recipe | Jessica Cox

Ingredients

• 1 cup brown rice
• 1 medium/300g zucchini, roughly diced
• 1 medium/175g red capsicum, roughly diced
• 1 medium red onion, thickly sliced (see notes above for low fodmap suggestions)
• 2 cups quality chicken stock (see note)
• 1/2 teaspoon pepper
• 1/2 teaspoon salt
• 5 sprigs rosemary
• 4 chicken thighs, skin on, bone removed