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.

Reviews


Add a review for Grilled Chicken Risotto

(How often do you make and eat this recipe?)

(How difficult is it for you to make this recipe?)

Register to learn what this meal can do for you

Create a new plan every week and get full access to our premium plans

Subscribe now