Lunch: Grilled Chicken Risotto
Ingredients
1 box Creamy Parmesan Risotto (we used Lundberg)
2 medium zucchini
2 boneless
1 tbsp. oil
1 medium tomato
Instructions
Cook risotto as package directs.
Meanwhile, heat stovetop grill pan. Brush zucchini and chicken with oil, then sprinkle with pepper.
Grill zucchini 7 to 9 minutes and chicken 10 to 12 minutes, turning once, until zucchini is tender and chicken is cooked through.
Remove chicken and zucchini to cutting board; cut into bite-size pieces.
When risotto is finished cooking, stir in peas, tomato, chicken and zucchini; remove from heat.
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Nutrition Facts
Serving Size: 4
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
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