Chicken Breast Recipes » Grilled Chicken Recipes » Grilled Chicken Risotto with Vegetables

Grilled Chicken Risotto with Vegetables

Creamy parmesan risotto with grilled boneless, skinless chicken breast pieces, grilled zucchini slices, diced tomato and garden peas.

Ingredients -

1 (5.5 ounces) box Creamy Parmesan Risotto
2 Medium Zucchini, sliced lengthwise, 1/2" thick
2 Boneless Skinless Chicken Breasts
1 tablespoon Oil
1/2 teaspoon Fresh Ground Black Pepper
1/4 cup thawed Frozen Peas
1 Medium Tomato, diced

Preparation:

1. Prepare the risotto as per package directions.

2. Spray a large grill pan with olive oil cooking spray.

3. Brush olive oil on the zucchini and chicken and sprinkle with black pepper.

4. Grill the chicken for 3 minutes then add the zucchini and cook for 9 more minutes, turning once.

5. Transfer the chicken and zucchini to a cutting board and cut into bite size pieces.

6. When the risotto is ready, add the peas, tomato, chicken and zucchini and stir well.

7. Remove the pan from the heat and serve immediately.

Chicken Breast Recipe Tip
Risotto

	Risotto can be plain, and simple or flavored with many ingredients creating an elaborate dish. The traditional Italian rice dish is produced from medium grained, round, white, non-sticky variety of rice. Arborio rice is a very popular choice for creating risotto. The starch content is ideal for creating the rich, creamy texture associated with the dish.

Chicken Breast Recipe Tip
Chimney Charcoal Starter

	A charcoal chimney is a sheet metal cylinder with a grate about 3 to 5 inches up from the bottom. Charcoal is place inside the cylinder on top of the grate. Paper is place in the tray below the grate and lit on fire. The paper ignites the charcoal, the coals heat up quickly in the cylinder, and the need for any chemical lighter fluids are eliminated.

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