Lemon Chicken Risotto
Ingredients
- 4 chicken breasts (4-500g)*
- 220g risotto/paella rice**
- 600ml chicken/vegetable stock
- 1 lemon - to juice & zest
- 1 crushed garlic clove/tsp garlic granules
- 250g frozen veg e.g. peas & broad beans
- 1 packet (135g) babycorn, sliced***
- 2-3 spring onions, sliced
- 1 tbsp olive oil
- salt & pepper
- fresh herbs e.g. thyme or parsley - optional
Instructions
- 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)
- 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.
- 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.
- 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.
- 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!)
Notes
*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.
Amount Per Serving |
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Calories 410 |
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% Daily Value |
Total Fat 7 g | 11% |
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Total Carbohydrates 49 g | 16% |
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Protein 36 g | 72% |
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Recipe by Nics Nutrition at https://nicsnutrition.com/lemon-chicken-risotto/