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Chicken Veggie Risotto

Source: dinnertonight.tamu.edu

Course: Main Course

Yield: 4

Serves:

Ingredients

  • 1 tablespoon canola oil
  • 1 pound chicken breast (boneless skinless, cut into small pieces)
  • 1 teaspoon garlic/herb seasoning (salt-free)
  • 12 teaspoon black pepper
  • 14 teaspoon red pepper flakes
  • 1 small onion (thinly sliced)
  • 1 10.5 ounce can chicken broth (reduced fat unsalted)
  • 14 cup water
  • 1 12 cup instant brown rice (uncooked)
  • 1 12 cup grape tomatoes
  • 4 cups baby spinach leaves (washed and patted dry)

Directions

  1. Heat oil in large skillet over medium heat.
  2. Sprinkle chicken pieces with seasonings.
  3. Add chicken pieces; cover and cook about 10 minutes, stirring frequently until chicken is done.
  4. Add onion and stir-fry for about 1 minute.
  5. Stir in broth, water, rice, tomatoes, and spinach.
  6. Bring to a boil.
  7. Reduce heat to low and cover.
  8. Simmer about 10 minutes.
  9. Turn burner off and let stand for 5 more minutes or until rice absorbs most of the liquid.

Amount Per Serving (4)

  • Calories: 340
  • Protein: 32
  • Sugar: 2
  • Carbohydrate: 35
  • Fat: 8
  • Cholesterol: 85
  • Sodium: 270
  • Fiber: 4
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