Name: Chicken Veggie Risotto
Prep time: 30 min
Yield: Serves 4
Ingredients: 1 Tbsp vegetable oil; 1 pound boneless, skinless chicken breast, cut into small pieces; 1 tsp garlic-herb seasoning (salt-free); ½ tsp black pepper; ¼ tsp red pepper flakes; 1 small onion, thinly sliced; 1 can (10 ½ ounces) reduced-sodium chicken broth; ¼ cup water; 1 ½ cup instant brown rice, uncooked; 1 ½ cup grape tomatoes, halved; 4 cups baby spinach leaves, washed and patted dry

This dish is elegant enough for a dinner party and easy enough for a last minute supper!

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.

Credit:

Texas A & M AgriLife Extension Services Health Living Website

Dinner
Omnivorous or Flexitarian
Low Carb

Chicken Veggie Risotto

Instructions

Credit:

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