Chicken Veggie Risotto

By 30 Minutes or Less
This dish is elegant enough for a dinner party and easy enough for a last minute supper!

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  • Prep Time: 30 minutes

Main Dishes

Serves: 4
Cups of Fruits & Vegetables per Serving: 1
Think Variety; Think Color: Red, White, Green


1 Tbsp vegetable oil

1 pound boneless, skinless chicken breast, cut into small pieces

1 tsp garlic-herb seasoning (salt-free)

1/2 tsp black pepper

1/4 tsp red pepper flakes

1 small onion, thinly sliced

1 can (10 1/2 ounces) reduced-sodium chicken broth

1/4 cup water

1 1/2 cup instant brown rice, uncooked

1 1/2 cup grape tomatoes, halved

4 cups baby spinach leaves, washed and patted dry


  1. Heat oil in large skillet over medium heat. Sprinkle chicken
    pieces with seasonings. Add chicken pieces; cover and
    cook about 10 minutes, stirring frequently until chicken is
  2. Add onion and stir-fry for about 1 minute. Stir in broth, water,
    rice, tomatoes, and spinach. Bring to a boil. Reduce
    heat to low and cover. Simmer about 10 minutes.
  3. Turn burner off and let stand for 5
    more minutes or until rice absorbs
    most of the liquid.

Nutritional Information

  • Calories:    280
  • Carbohydrates:    25g
  • Total Fat:    8g
  • Cholesterol:    70mg
  • Saturated Fat:   1g
  • Dietary Fiber:    4g
  • % of Calories from Fat:    26%
  • Sodium:    325 mg
  • Protein:    25g
  • Recipe Credit
  • Texas A & M AgriLife Extension Services Health Living Website



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