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Pan-Seared Chicken with Pumpkin and Spinach Risotto
Pan-Seared Chicken with Pumpkin and Spinach Risotto

Pan-Seared Chicken with Pumpkin and Spinach Risotto
A hearty and nutritious dinner featuring seasonal pumpkin and spinach, paired with protein-rich chicken.
Pan-Seared Chicken with Pumpkin and Spinach Risotto

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

Ingredients:
1
Servings
  • 1
    item
     chicken breast
  • 200
    g
     pumpkin
  • 100
    g
     spinach
  • 150
    g
     arborio rice
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 30
    g
     parmesan cheese
  • 2
    tbsp
     olive oil
  • 500
    ml
     chicken stock
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 45 minutes
Pan-Seared Chicken with Pumpkin and Spinach Risotto
Instructions:
  1. Heat olive oil in a pan over medium heat.
  2. Season chicken breast with salt and pepper, then sear until golden brown on both sides. Remove and set aside.
  3. In the same pan, add chopped onion and garlic, sauté until translucent.
  4. Add arborio rice and stir for a minute until slightly toasted.
  5. Gradually add chicken stock, stirring continuously until the rice is creamy and cooked through.
  6. Stir in diced pumpkin and cook until tender.
  7. Add spinach and cook until wilted.
  8. Stir in grated parmesan cheese until melted and creamy.
  9. Slice the chicken breast and serve on top of the risotto.
Nutrition Per Serving 1050 g Per 100g
Energy 762 kcal 73 kcal
Protein 55 g 5.2 g
Fibre 6 g 0.6 g
Salt 2 g 0.2 g
Sugar 4 g 0.4 g
Carbohydrates 85 g 8.1 g
Fat 28 g 2.7 g
  • 1
    item
     chicken breast
  • 200
    g
     pumpkin
  • 100
    g
     spinach
  • 150
    g
     arborio rice
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 30
    g
     parmesan cheese
  • 2
    tbsp
     olive oil
  • 500
    ml
     chicken stock
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Heat olive oil in a pan over medium heat.

Season chicken breast with salt and pepper, then sear until golden brown on both sides. Remove and set aside.

In the same pan, add chopped onion and garlic, sauté until translucent.

Add arborio rice and stir for a minute until slightly toasted.

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

Stir in diced pumpkin and cook until tender.

Add spinach and cook until wilted.

Stir in grated parmesan cheese until melted and creamy.

Slice the chicken breast and serve on top of the risotto.

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