TORRIE WILSON
FIT
LIFESTYLE
Evening

Easy Chicken Risotto

15/06/2016

Cook time: 25 min

Makes: 4 cups

Ingredients:

1/3 c chopped onion
2 T virgin coconut oil
2/3 c uncooked arborio or long grain rice
2 c water
1 tsp instant chicken bouillon granules
Dash black pepper
1 c frozen peas
4 large chicken breasts chopped

Directions:

In a medium sized saute pan, heat 1 T coconut oil and place chopped chicken breasts on medium high heat. Stirring occasionally until meat is white. Once cooked, leave covered and set aside.

In another medium sized pan cook the onion in 1 T coconut oil until tender; add rice. Cook and stir 2 minutes more. Carefully stir in water, bouillon granules, and pepper. Bring to boiling then reduce heat. Simmer, covered, 20 minutes. (do not lift lid)

Remove saucepan from heat. Add peas. If needed add a small amount of water to reached desired consistency.

Add cooked chicken, stir and serve.

1 c serving: 320 calories, 25 g carbs, 25 g protein

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