Lunch · Italian · 15 min
Pollo al Limone con Risotto Bianco e Zucchine
- Calories
- 709
- Protein
- 54g
- Carbs
- 73g
- Fat
- 23g
Ingredients
- 177 g chicken breast
- 0.85 tbsp extra virgin olive oil
- 2 tbsp lemon juice
- 1 tsp lemon zest
- 171.3 g Arborio rice
- 1 clove garlic
- 0.5 tsp salt
- 36 g white rice
- 250 g zucchini
- 10 g sliced almonds
- 0.25 tsp black pepper
Method
- 01Season the chicken breast with half of the salt and a pinch of black pepper.
- 02Heat half of the olive oil in a heavy-bottomed skillet over medium-high heat.
- 03Add the chicken breast and cook for 6-7 minutes per side, until golden brown and the internal temperature reaches 165°F (74°C). Remove to a plate to rest.
- 04In the same skillet, heat the remaining olive oil over medium heat. Add the minced garlic and sliced zucchini.
- 05Sauté for 5 minutes until the zucchini softens and takes on a light char.
- 06Toss in the cooked Arborio rice to warm through, deglazing the pan with a splash of water, half of the lemon juice, and the remaining salt to pick up any browned bits.
- 07Stir in the lemon zest and remaining lemon juice, then remove from heat.
- 08Slice the rested chicken breast into thin diagonal strips.
- 09Divide the lemony rice and zucchini into a shallow bowl.
- 10Top with the sliced chicken breast, garnish with toasted sliced almonds and fresh black pepper, and serve immediately.
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