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Prep Time
10 mins
Total Time
40 mins

Ingredients

4
Extra Lean Mediterranean Chicken Breasts
0
3
First Cold Pressed Extra Virgin 100% Olive Oil
45
1
White mushrooms, quartered
227
1/2
Red onion, diced
0
1 1/2
Arborio Rice
375
6
Flame Roasted Red Pepper Tapenade
90
1
Aged Balsamic Vinegar of Modena
15
1
Thinly sliced Baby Spinach
250
1
Goat’s Milk Cheese Crumbles
250
1/4
Chopped fresh basil
60

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