Chicken Veggie Risotto

DIFFICULTY LEVEL

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Ingredients

  • 1 tablespoon vegetable oil
  • 1 pound boneless, skinless chicken breast, cut into small pieces
  • 1 teaspoon garlic-herb seasoning (salt free)
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes
  • 1 small onion, thinly sliced
  • 1 can (10 1/2 ounces) reduced-sodium chicken broth
  • 1/4 cup water
  • 1 1/2 cup instant brown rice, uncooked
  • 1 1/2 cup grape tomatoes, halved
  • 4 cups baby spinach leaves, washed and patted dry

Instructions

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

Nutritional Information

Serving Size: 3
Calories: 205
Total Fat: 7 g
Saturated Fat:  1 g
Trans Fat: 0 g
Sugar: 3 g
Sodium: 111 mg
Carbs: 6 g
Protein: 29 g

Source:

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