Chicken Veggie Risotto
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Ingredients
- 1 Tbsp. vegetable oil
- 1 pound chicken breasts, boneless and skinless (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)
- 10.5 oz. low-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.
Video
Nutrition
Calories: 1320kcalCarbohydrates: 139gProtein: 120gFat: 31gSaturated Fat: 6gPolyunsaturated Fat: 12gMonounsaturated Fat: 8gTrans Fat: 0.2gCholesterol: 290mgSodium: 764mgPotassium: 3448mgFiber: 13gSugar: 12gVitamin A: 13715IUVitamin C: 78mgCalcium: 325mgIron: 17mg
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Nutrition Facts
Chicken Veggie Risotto
Amount per Serving
Calories
1320
% Daily Value*
Fat
31
g
48
%
Saturated Fat
6
g
38
%
Trans Fat
0.2
g
Polyunsaturated Fat
12
g
Monounsaturated Fat
8
g
Cholesterol
290
mg
97
%
Sodium
764
mg
33
%
Potassium
3448
mg
99
%
Carbohydrates
139
g
46
%
Fiber
13
g
54
%
Sugar
12
g
13
%
Protein
120
g
240
%
Vitamin A
13715
IU
274
%
Vitamin C
78
mg
95
%
Calcium
325
mg
33
%
Iron
17
mg
94
%
* Percent Daily Values are based on a 2000 calorie diet.