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Pan-Seared Chicken with Mushroom and Leek Risotto
Pan-Seared Chicken with Mushroom and Leek Risotto

Pan-Seared Chicken with Mushroom and Leek Risotto
A comforting and hearty dish featuring tender chicken and creamy risotto with seasonal mushrooms and leeks.
Pan-Seared Chicken with Mushroom and Leek Risotto

This meal provides a balanced intake of protein, carbohydrates, and vegetables, essential for recovery and energy replenishment after a day of training.

Ingredients:
1
Servings
  • 2
    item
     chicken breast
  • 2
    tbsp
     olive oil
  • 200
    g
     mushroom
  • 1
    item
     leek
  • 200
    g
     arborio rice
  • 500
    ml
     chicken stock
  • 50
    g
     parmesan cheese
  • 20
    g
     butter
  • 2
    clove
     garlic
  • 1
    tsp
     thyme
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 45 minutes
Pan-Seared Chicken with Mushroom and Leek Risotto
Instructions:
  1. Season the chicken breasts with salt and black pepper.
  2. Heat olive oil in a pan over medium heat and sear the chicken breasts until golden brown on both sides. Remove and set aside.
  3. In the same pan, add butter and sauté chopped leeks and sliced mushrooms until soft.
  4. Add minced garlic and thyme, cooking for another minute.
  5. Stir in arborio rice, coating it with the mixture.
  6. Gradually add chicken stock, stirring constantly until the rice is creamy and cooked through.
  7. Stir in grated parmesan cheese until melted and creamy.
  8. Slice the chicken breasts and serve over the risotto.
Nutrition Per Serving 1000 g Per 100g
Energy 1440 kcal 144 kcal
Protein 80 g 8.0 g
Fibre 8 g 0.8 g
Salt 2 g 0.2 g
Sugar 5 g 0.5 g
Carbohydrates 150 g 15.0 g
Fat 60 g 6.0 g
  • 2
    item
     chicken breast
  • 2
    tbsp
     olive oil
  • 200
    g
     mushroom
  • 1
    item
     leek
  • 200
    g
     arborio rice
  • 500
    ml
     chicken stock
  • 50
    g
     parmesan cheese
  • 20
    g
     butter
  • 2
    clove
     garlic
  • 1
    tsp
     thyme
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Season the chicken breasts with salt and black pepper.

Heat olive oil in a pan over medium heat and sear the chicken breasts until golden brown on both sides. Remove and set aside.

In the same pan, add butter and sauté chopped leeks and sliced mushrooms until soft.

Add minced garlic and thyme, cooking for another minute.

Stir in arborio rice, coating it with the mixture.

Gradually add chicken stock, stirring constantly until the rice is creamy and cooked through.

Stir in grated parmesan cheese until melted and creamy.

Slice the chicken breasts and serve over the risotto.

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