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Autumn Tomato and Herb Risotto with Grilled Chicken
Autumn Tomato and Herb Risotto with Grilled Chicken

Autumn Tomato and Herb Risotto with Grilled Chicken
A creamy risotto infused with fresh autumn herbs and tomatoes, served with tender grilled chicken.
Autumn Tomato and Herb Risotto with Grilled Chicken

Provides a balanced meal with protein, carbohydrates, and vegetables to support energy needs for cycle training.

Ingredients:
1
Servings
  • 200
    g
     arborio rice
  • 1
    item
     chicken breast
  • 3
    item
     tomato
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 50
    g
     parmesan cheese
  • 2
    tbsp
     olive oil
  • 500
    ml
     chicken stock
  • 10
    g
     fresh basil
  • 5
    g
     fresh thyme
  • 1
    tsp
     black pepper
  • 1
    tsp
     salt
Preparation Time: 45 minutes
Autumn Tomato and Herb Risotto with Grilled Chicken
Instructions:
  1. Heat olive oil in a pan over medium heat.
  2. Add chopped onion and garlic, sauté until translucent.
  3. Stir in arborio rice and cook for 2 minutes.
  4. Gradually add chicken stock, stirring constantly until absorbed.
  5. Add chopped tomatoes and continue cooking until rice is creamy.
  6. Stir in parmesan cheese, fresh basil, and thyme.
  7. Season with salt and black pepper.
  8. Grill chicken breast until cooked through and slice.
  9. Serve risotto topped with grilled chicken slices.
Nutrition Per Serving 800 g Per 100g
Energy 924 kcal 116 kcal
Protein 50 g 6.3 g
Fibre 5 g 0.6 g
Salt 2 g 0.3 g
Sugar 8 g 1.0 g
Carbohydrates 100 g 12.5 g
Fat 35 g 4.4 g
  • 200
    g
     arborio rice
  • 1
    item
     chicken breast
  • 3
    item
     tomato
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 50
    g
     parmesan cheese
  • 2
    tbsp
     olive oil
  • 500
    ml
     chicken stock
  • 10
    g
     fresh basil
  • 5
    g
     fresh thyme
  • 1
    tsp
     black pepper
  • 1
    tsp
     salt
1
Servings
0

Heat olive oil in a pan over medium heat.

Add chopped onion and garlic, sauté until translucent.

Stir in arborio rice and cook for 2 minutes.

Gradually add chicken stock, stirring constantly until absorbed.

Add chopped tomatoes and continue cooking until rice is creamy.

Stir in parmesan cheese, fresh basil, and thyme.

Season with salt and black pepper.

Grill chicken breast until cooked through and slice.

Serve risotto topped with grilled chicken slices.

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