Chicken Breast Tomato Risotto

Cook 15 min Difficulty EASY 766 kcal
#Chicken breast dish #Tomato risotto #Low-carb #Diet meal #High-protein #Italian cuisine #Easy recipe #Weight training meal #Fitness meal #One meal
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Ingredients
Main ingredients
  • Fresh eggplant 0.5 piece
  • Cheongyang chili pepper 1 piece
  • Onion 1 half onion
  • Shredded cheese 28 g
  • Fresh chicken breast 147 g
  • Brown rice 95 g
Seasonings/Sauce
  • Fontana Extra Virgin Olive Oil 11 g
  • Red chili powder 3 spoon
  • Farm-fresh milk 180 ml
  • Fontana Napoli Pomodoro Tomato Pasta Sauce 15 g
  • Potato starch powder 15 g
  • Black pepper 10 g
  • Salt 10 g
Nutrition summary
Carbohydrates 79.69 g 42%
Protein 51.8 g 27%
Fat 26.65 g 31%
Serving size 684.2g
Cooking steps
  1. 1

    Cut the chicken breast into bite-sized pieces

  2. 2

    Finely chop the onion and garlic

  3. 3

    Dice the tomato

  4. 4

    Heat olive oil in a pan and sauté the garlic and onion

  5. 5

    Add the chicken breast and cook until done

  6. 6

    Add the tomatoes and cook thoroughly

  7. 7

    Add rice (or cooked rice) and stir-fry together

  8. 8

    Pour in chicken broth or water and bring to a boil

  9. 9

    Season with salt and pepper

  10. 10

    Add parmesan cheese and mix well to finish

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