- Level
- very easy
- Prep Time
- 10 mins
- Total Time
- 40 mins
Ingredients
- 4
- Extra Lean Mediterranean Chicken Breasts
- 0
- 3 tbsp
- First Cold Pressed Extra Virgin 100% Olive Oil
- 45 ml
- 1 container
- White mushrooms, quartered
- 227 ml
- 1/2
- Red onion, diced
- 0
- 1 1/2 cups
- Arborio Rice
- 375 ml
- 6 tbsp
- Flame Roasted Red Pepper Tapenade
- 90 ml
- 1 tbsp
- Aged Balsamic Vinegar of Modena
- 15 ml
- 1 cup
- Thinly sliced Baby Spinach
- 250 ml
- 1 cup
- Goat’s Milk Cheese Crumbles
- 250 ml
- 1/4 cup
- Chopped fresh basil
- 60 ml
Method
- Step 1
- Prepare chicken according to package directions. Heat oil in a Dutch oven set over medium heat; sauté mushrooms for 5 minutes or until golden.
- Step 2
- Add onion and cook 2 minutes. Stir in rice and add 2 cups (500 mL) hot water. Bring to a simmer, stirring often. When water absorbs, add another 2 cups (500 mL) water and cook, stirring often, until rice is al dente.
- Step 3
- Stir in the tapenade, vinegar, spinach, goat cheese and basil. Season to taste with salt and pepper. Slice chicken and serve over risotto.
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Nutritional Facts Per Serving
- Calories:
- 610
- Fat:
- 21 g
- Carbs:
- 66 g
- Protein:
- 33 g