Risotto with Rice, Peas and Lemon Chicken

Risotto with Rice, Peas and Lemon Chicken

40 min
Medium
1 serv.
384 g / 1 serv.

Rating

Average rating:—

Description

Creamy risotto with green peas, herbs and flavorful lemon-honey chicken with thyme

  1. Cut the chicken breast into medium pieces, season with salt and pepper.
  2. In a bowl, mix 1 tsp honey, juice of a quarter lemon and 1 g thyme. Marinate the chicken in this mixture for 10 minutes.
  3. Heat a frying pan with 1 tsp sunflower oil and fry the chicken until golden and fully cooked (about 8-10 minutes).
  4. Finely chop the green onion and 1 garlic clove.
  5. In a saucepan, heat the remaining sunflower oil, add onion and garlic, sauté for 1-2 minutes until translucent.
  6. Add the rice and cook, stirring, for 2-3 minutes until the rice becomes translucent.
  7. Gradually pour in 200 ml of hot water or chicken broth. Cook over medium heat, stirring, until the liquid is absorbed.
  8. Add the green peas and continue cooking for another 5-7 minutes, adding hot water if necessary, until the rice is tender (about 18-20 minutes total).
  9. Remove the risotto from the heat, add butter, chopped mint and parsley. Stir.
  10. Place the risotto on a plate and top with lemon chicken pieces.
532
138 kcal / 100 g
kcal
31.3 g
8.1 g / 100 g
Protein
63.7 g
16.6 g / 100 g
Carbohydrates
16.8 g
4.4 g / 100 g
Fats