Lemon Chicken Risotto



  1. Cut the chicken breasts into small chunks and pan fry until golden, adding the zest of the lemon, and juices once the chicken has turned white - cook the chicken on a low heat to ensure it is cooked all the way through (the original recipe advised you covered cooked chicken with lemon juice & zest before heating in a 200C oven for 15-20 minutes)
  2. Meanwhile, heat the garlic and olive oil in a large pan before adding the rice. Stir well to ensure that all of the grains are coated with the oil.
  3. Gradually (not all at once) add the chicken/vegetable stock to the rice, stirring the rice well and allowing the liquid to be absorbed before adding any more.
  4. Add the frozen vegetables, babycorn slices and spring onion once you've added around half of the stock and when all of the stock has been added stir through the chicken.
  5. Allow the risotto pan to simmer until all of the liquid has been absorbed before adding a sprinkling of fresh herbs, salt/pepper and serving (with a side salad!)


*the original recipe used 480g of leftover cooked chicken

**you could always use long-grain rice instead of risotto rice but the dish will have a much less creamy consistency

***feel free to vary the vegetables – courgette, mushrooms, green beans or broccoli would also work well

Calorie stats are based on 1/4 of the recipe – based on using 500g of lean chicken.

Nutrition Facts

Amount Per Serving

Calories 410

% Daily Value

Total Fat 7 g


Total Carbohydrates 49 g


Protein 36 g


* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Recipe by Nics Nutrition at