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very easy
Prep Time
10 mins
Total Time
40 mins


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


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

21 g
66 g
33 g
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