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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 383.1
  • Total Fat: 18.8 g
  • Cholesterol: 69.9 mg
  • Sodium: 819.3 mg
  • Total Carbs: 5.6 g
  • Dietary Fiber: 2.4 g
  • Protein: 29.6 g

View full nutritional breakdown of risotto chicken and broccoli calories by ingredient
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risotto chicken and broccoli

Submitted by: GOLIONS

Introduction

Fast, easy and good Fast, easy and good
Number of Servings: 4

Ingredients

    arborio - dry, .5 cup (remove)
    chicken broth
    olive oil
    salt and pepper to taste

    Perdue Boneless, Skinless Chicken Breast, 1 filet, 4.8 oz., 3 serving (remove)
    Broccoli, frozen, 1 package (10 oz) (remove)
    Baby Carrots, raw, 6 medium (remove)
    Parmesan Cheese, grated, .5 cup (remove)

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Directions

Make rice according to package details (brown rice in olive oil, slowly mix in broth, salt and pepper to taste)

Brown chicken, dice into bite sized cubes

thaw and heat broccoli (making sure all extra liquid is strained off)

dice carrots and microwave until tender.

Add carrots, broccoli and chicken to the rice. Sprinke cheese on top and mix, use reserved cheese for indivdual servings.

Number of Servings: 4

Recipe submitted by SparkPeople user GOLIONS.






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