Oven Mitt Easy Oven Mitt Medium Oven Mitt Hard


Chicken Veggie Risotto

No ratings yet
Print Pin
Course: Dinner, Lunch
Cook Time: 15 minutes


  • 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)


  • 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.


Notify of

Inline Feedbacks
View all comments

Build This Week’s Meal Plan

Choose from some of Shape Your Future’s pre‑made meal plans or create your own!

Let's Go!