risotto chicken and broccoli
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
arborio - dry, .5 cup (remove)chicken brotholive oilsalt and pepper to tastePerdue 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)
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.
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.
Nutritional Info 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
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