Combine risoni, chicken breast, greek yoghurt, dijon mustard, cherry tomatoes, spinach, chicken stock, lemon, and feta cheese in a 3-liter bowl
Cover with foil and cook for 37-38 minutes at 180°C (360°F)
Remove foil and cook uncovered for the remaining 37-38 minutes at 180°C (360°F)
When serving, mix everything together to blend the feta throughout the meal
