- 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.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutritional Facts Per Serving
- Calories:
- 610
- Fat:
- 21 g
- Carbs:
- 66 g
- Protein:
- 33 g
