Online Personal Trainer Main Meal Recipes - Roast Chicken with Mushroom Risotto

Serves: 2

Shopping & Ingredients List:

2 x 165g Skinless Boneless Chicken Breasts

6 Fresh Sage Leaves

60ml Dry White Wine

100g Mushrooms, diced

125g dried Risotto Rice 

600ml Vegetable Stock

20g Parmsan Cheese, shaved

1 small Onion, very finely diced

Black Ground Pepper to season

3 tsp Olive Oil

Method

1. Preheat the oven to 200c (180 fan), 400f, gas mark 6.

2. Using a sharp knife cut a pocket into each chicken breast & stuff each breast with 2 sage leaves. Close the pockets & secure with cocktail sticks.

3. Heat a non-stick frying pan, add 1 tsp of the olive oil & the chicken breasts. Brown both sides of the breasts, takes 3 minutes each side. Remove from the pan, wrap each chickn breast in tin foil & place on a baking sheet in the oven. Cook for 20-25 minutes.

4. Add the remaining olive oil to the frying pan along with the rice. Stir over a medium heat for about a minute until the rice looks glossy but not brown.

5. Add the white wine, stir & let it bubble for a few seconds before adding the onion & 2 remaining sage leaves. Add a ladle of the stock & the mushrooms. Stir well.

6. Cook for 20-25 minutes, stirring continually & adding stock a ladle at a time as it is absorbed. Once all the stock is absorbed & the rice is creamy, season generously with black pepper & serve with the roast chicken & parmesan shavings.

Macro info per serving

Protein
55g

Carbs
57g

Fat
18.5g

Energy
615Kcal