Can you say YUM?!?!? I’m not going to give calorie info for this meal because it’s dependent on what you use. For instance, if you use 1% 2% whole, skim, or soy milk. Also, if you use olive oil or butter and blah blah blah. Also, it depends on how much chicken you eat. I don’t even know the calories for chicken, but I know a serving size is 3 oz and thats about 1/2 a large breast. Also, there are two ways to make this. You can do it college student syle, or family meal style. I’ll give you college student style, because well that’s what I am!
What you need:
1 box of Lundberg Eco Farmed Risotto (cheddar broccoli flavor)
1 chicken breast
Frozen broccoli
your favorite spices (I used itallian seasoning, crushed garlic, and grated parmesan cheese)
Follow the directions on the box to cook the risotto. I do it on the stove which will make sense in a bit. The Risotto takes 20 minutes to cook so while it’s cooking you can prepare the chicken. Cut the chicken into bite sized pieces. rub the spices on both sides of the chicken and put into a skillet. Cook chicken on medium heat until done, it shouldn’t take more than about 10 minutes since it’s cut in small pieces.
For the broccoli cook however much you like. I usually do about a cup to a cup and a half. So, I take the frozen broccoli and place it in a bowl and microwave for 2 minutes only. 5 minutes before the risotto is done stir the broccoli into the pot and let cook the rest of the way with the risotto.
To serve get a bowl and dish out however much broccoli and risotto you would like and then place however much chicken you would like on top. Mix it all together and enjoy!!!! It’s so yummy and gluten free and good for you too!
For family style, cook up some whole breasts, you can even grill them. Make fresh broccoli and serve chicken breast, broccoli, and risotto on a plate.
