RISOTTO WITH CHICKEN AND VEGETABLES

TASTY AND FULL OF FLAVORS CHICKEN RISOTTO


I quickly want to share with you the risotto recipe with chicken and veggies.The truth is that I really like Chinese cuisine,especially fried rice and sweet and sour chicken.

risotto recipe

But I don’t eat these often because they are full of excess fat and salt.Which is really bad if you want to eat healthy.So I consume these when I have something like cheat day.

risotto

Better choice with rice is this risotto which I will show you today.It is high in lean protein from the chicken.Packed with big amount of fiber from the green peas and complex carbohydrates from the rice.

risotto

This recipe is so easy and fast to prepare and make.You can make it when you do not have so much time to stay in the kitchen and cook.It yields about 3-4 portions so you can serve the whole family for one healthy and tasty dinner or lunch.

risotto

I am using green peas for this recipe,but you can use any others beans that you like.Like black beans,red kidney beans,chickpeas and many,many others.The result will be always amazing and tasty.



I keep this recipe simple and use just salt and black pepper,but if you want,use any other seasonings and spices to make the taste better.

risotto

If you want vegetarian option for this recipe,I recommend you to check this out: Vegetable Risoto . It is also quick and easy and so,so delicious.Enjoy amazing risotto and have a good time!

risotto

RISOTTO WITH CHICKEN AND VEGETABLES
Serves 4
TASTY,FLAVORFUL CHICKEN RISOTTO WITH VEGGIES
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Prep Time
5 min
Cook Time
30 min
Total Time
35 min
Prep Time
5 min
Cook Time
30 min
Total Time
35 min
417 calories
39 g
43 g
20 g
21 g
3 g
238 g
635 g
4 g
0 g
16 g
Nutrition Facts
Serving Size
238g
Servings
4
Amount Per Serving
Calories 417
Calories from Fat 177
% Daily Value *
Total Fat 20g
31%
Saturated Fat 3g
13%
Trans Fat 0g
Polyunsaturated Fat 12g
Monounsaturated Fat 4g
Cholesterol 43mg
14%
Sodium 635mg
26%
Total Carbohydrates 39g
13%
Dietary Fiber 4g
15%
Sugars 4g
Protein 21g
Vitamin A
58%
Vitamin C
13%
Calcium
5%
Iron
11%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 big size white onion (diced into circles)
  2. 1 medium size carrot (grated)
  3. half of medium size peeled cucumber (optional) (grated)
  4. 200 grams raw chicken breasts
  5. 50 grams green peas (canned or frozen)
  6. 5 tablespoons canned or frozen corn (optional)
  7. 5 tablespoons sunflower oil or extra virgin olive oil
  8. 4 tablespoons low sodium or plain soy sauce
  9. 3/4 cup uncooked brown rice (or any type of rice that you like)
  10. Himalayan,table or sea salt to taste
  11. black pepper powder to taste
Instructions
  1. Wash and drain the rice.
  2. Boil it in water or vegetable broth for about 30-35 minutes.
  3. Preheat and non-stick pan on medium heat.
  4. Dice the onion into circles and cut the chicken breasts into cubes.
  5. Pour the sunflower or extra virgin olive oil on the pan.
  6. Cook the diced onion and chopped chicken breasts on
  7. the pan for a while.
  8. After that,add the grated carrot and canned green peas.
  9. When everything is soft enough add the canned corn.
  10. Drain the cooked brown rice and add it to the pan with other ingredients.
  11. Stir in the grated and peeled cucumber.
  12. Pour the soy sauce and sprinkle with some Himalayan salt and black pepper powder.
  13. Stir well everything together.
  14. Serve into serving plates or bowls,garnish with some fresh cut tomatoes and enjoy the Italian taste.
Notes
  1. Good option for better taste is to add some chopped garlic clove or to sprinkle some garlic powder before serving.
  2. Enjoy!
beta
calories
417
fat
20g
protein
21g
carbs
39g
more
HEALTHY RECIPES https://www.thehealthierrecipes.com/

2 Comments

  1. Danielle

    September 9, 2017 at 4:57 pm

    I love risotto, but mine is always super unhealthy. It’s great to have the option to make it healthy. This sounds like an awesome recipe!

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