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Chicken Veggie Risotto

Print Recipe
Course Dinner, Lunch
Keyword chicken, easy, cheap, low-cost, make-ahead, work-lunch, beginner, quick, meal-prep, brown rice, healthy, tomatoes, dinner, spinach, budget, onion
Cook Time 15 minutes
Calories 1320

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)
  • 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: 1320kcal | Carbohydrates: 139g | Protein: 120g | Fat: 31g | Saturated Fat: 6g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 290mg | Sodium: 764mg | Potassium: 3448mg | Fiber: 13g | Sugar: 12g | Vitamin A: 13715IU | Vitamin C: 78mg | Calcium: 325mg | Iron: 17mg