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

Tomato and Herb Risotto with Grilled Chicken
A creamy risotto infused with fresh herbs and tomatoes, served with tender grilled chicken.
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
  • 2
    tbsp
     olive oil
  • 50
    g
     parmesan cheese
  • 500
    ml
     chicken stock
  • 10
    g
     fresh basil
  • 10
    g
     fresh parsley
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 45 minutes
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. Add arborio rice and stir for 2 minutes until lightly toasted.
  4. Gradually add chicken stock, stirring constantly until absorbed.
  5. Add chopped tomatoes and continue to cook until rice is creamy and tender.
  6. Stir in grated parmesan cheese, fresh basil, and parsley.
  7. Season with salt and black pepper to taste.
  8. Grill chicken breast until cooked through and slice into strips.
  9. Serve risotto topped with grilled chicken slices.
Nutrition Per Serving 800 g Per 100g
Energy 685 kcal 86 kcal
Protein 45 g 5.6 g
Fibre 4 g 0.5 g
Salt 2 g 0.3 g
Sugar 6 g 0.8 g
Carbohydrates 80 g 10.0 g
Fat 25 g 3.1 g
  • 200
    g
     arborio rice
  • 1
    item
     chicken breast
  • 3
    item
     tomato
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 2
    tbsp
     olive oil
  • 50
    g
     parmesan cheese
  • 500
    ml
     chicken stock
  • 10
    g
     fresh basil
  • 10
    g
     fresh parsley
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Heat olive oil in a pan over medium heat.

Add chopped onion and garlic, sauté until translucent.

Add arborio rice and stir for 2 minutes until lightly toasted.

Gradually add chicken stock, stirring constantly until absorbed.

Add chopped tomatoes and continue to cook until rice is creamy and tender.

Stir in grated parmesan cheese, fresh basil, and parsley.

Season with salt and black pepper to taste.

Grill chicken breast until cooked through and slice into strips.

Serve risotto topped with grilled chicken slices.

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