LEMON GARLIC CHICKEN RISOTTO

4 Servings

---

Nutrition

579 Calories

60g Protein

Ingredients

Chicken Marinade:

1.5 lbs chicken breast cubed

1 tbsp lemon zest

1 lemon juiced

2 cloves of garlic grated

1 tbsp thyme

2 tbsp olive oil

1 tbsp lemon pepper

Kosher Salt to taste

The Rest:

1 tbsp olive oil

1 cup uncooked jasmine rice rinsed

1 shallot diced

1 1/2 cup less sodium chicken broth

3/4 cup whole milk

2 tbsp shredded parmesan cheese

1 lemon juiced

1 head of broccoli cut into florets

Preparation

1. Preheat oven to 350°

2. Cut chicken accordingly. Add cubed chicken, lemon zest, lemon juice, grated garlic, thyme, olive oil, lemon pepper and kosher salt to a freezer bag. Seal and massage ingredients in well. Marinate for at least 15 minutes at room temperature

3. Set oven safe pot to medium high heat and add remaining 1 tbsp olive oil and chicken to pot. Distribute evenly across pot and cook undisturbed for about 5 minutes before flipping over. Cook for additional 3 minutes. Move chicken to a clean plate. Set to the side

4. Add shallot to the same pot and cook until translucent (about 3 minutes) on medium heat in remaining chicken marinade. Once shallots are translucent, add rinsed rice coating in shallot and chicken marinade mixture (mix for about 2 minutes)

5. Add chicken broth, milk, parmesan cheese, salt, pepper and cooked chicken to pot. Remove from heat, cover and bake for about 20 minutes. Once liquid is absorbed and rice is fully cooked, add in broccoli florets. Cover and bake for an additional 5 minutes