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Grilled Chicken with Pumpkin and Spinach Risotto
Grilled Chicken with Pumpkin and Spinach Risotto

Grilled Chicken with Pumpkin and Spinach Risotto
A balanced meal with lean protein, seasonal vegetables, and creamy risotto.
Grilled Chicken with Pumpkin and Spinach Risotto
Ingredients:
1
Servings
  • 1
    item
     chicken breast
  • 200
    g
     pumpkin
  • 100
    g
     spinach
  • 150
    g
     arborio rice
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 500
    ml
     chicken stock
  • 30
    g
     parmesan cheese
  • 2
    tbsp
     olive oil
  • 10
    g
     butter
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 45 minutes
Grilled Chicken with Pumpkin and Spinach Risotto
Instructions:
  1. Preheat grill to medium-high heat.
  2. Season chicken breast with salt and pepper.
  3. Grill chicken for about 6-7 minutes on each side until cooked through.
  4. In a pan, heat olive oil and butter over medium heat.
  5. Add chopped onion and garlic, sauté until translucent.
  6. Add arborio rice, stir for 2 minutes until slightly toasted.
  7. Gradually add chicken stock, stirring constantly until absorbed.
  8. Add diced pumpkin and continue cooking until rice is creamy and pumpkin is tender.
  9. Stir in spinach and parmesan cheese until spinach wilts.
  10. Slice grilled chicken and serve over risotto.
Nutrition Per Serving 1168 g Per 100g
Energy 711 kcal 61 kcal
Protein 52 g 4.5 g
Fibre 6 g 0.5 g
Salt 2 g 0.2 g
Sugar 4 g 0.3 g
Carbohydrates 78 g 6.7 g
Fat 25 g 2.1 g
  • 1
    item
     chicken breast
  • 200
    g
     pumpkin
  • 100
    g
     spinach
  • 150
    g
     arborio rice
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 500
    ml
     chicken stock
  • 30
    g
     parmesan cheese
  • 2
    tbsp
     olive oil
  • 10
    g
     butter
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Preheat grill to medium-high heat.

Season chicken breast with salt and pepper.

Grill chicken for about 6-7 minutes on each side until cooked through.

In a pan, heat olive oil and butter over medium heat.

Add chopped onion and garlic, sauté until translucent.

Add arborio rice, stir for 2 minutes until slightly toasted.

Gradually add chicken stock, stirring constantly until absorbed.

Add diced pumpkin and continue cooking until rice is creamy and pumpkin is tender.

Stir in spinach and parmesan cheese until spinach wilts.

Slice grilled chicken and serve over risotto.

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