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Chicken Veggie Risotto

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Course: Dinner, Lunch
Cook Time: 15 minutes

Ingredients

  • 1 Tbsp. vegetable oil
  • 1 pound boneless (skinless chicken breast, cut into small pieces)
  • 1 tsp. garlic-herb seasoning (salt free)
  • 1/2 tsp. black pepper
  • 1/4 tsp. red pepper flakes
  • 1 small onion (thinly sliced)
  • 1 can (10.5 oz. 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

  • 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.
  • 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.
  • Turn burner off and let stand for 5 more minutes or until rice absorbs most of the liquid.

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