CHICKEN RISOTTO
By: Mitko Dzhordzhev
Published: Friday, September 8, 2017 - 5:41am

Ingredients




1 big size white onion (diced into circles)
1 medium size carrot (grated)
half of medium size peeled cucumber (optional) (grated)
200 grams raw chicken breasts
50 grams green peas (canned or frozen)
5 tablespoons canned or frozen corn (optional)
5 tablespoons sunflower oil or extra virgin olive oil
4 tablespoons low sodium or plain soy sauce
3/4 cup uncooked brown rice (or any type of rice that you like)
Himalayan,table or sea salt to taste
black pepper powder to taste

Preparation

1 Wash and drain the rice. 2 Boil it in water or vegetable broth for about 30-35 minutes. 3 Preheat and non-stick pan on medium heat. 4 Dice the onion into circles and cut the chicken breasts into cubes. 5 Pour the sunflower or extra virgin olive oil on the pan. 6 Cook the diced onion and chopped chicken breasts on 7 the pan for a while. 8 After that,add the grated carrot and canned green peas. 9 When everything is soft enough add the canned corn. 10 Drain the cooked brown rice and add it to the pan with other ingredients. 11 Stir in the grated and peeled cucumber. 12 Pour the soy sauce and sprinkle with some Himalayan salt and black pepper powder. 13 Stir well everything together. 14 Serve into serving plates or bowls,garnish with some fresh cut tomatoes and enjoy the Italian taste.

About

I quickly want to share with you the risotto recipe with chicken and veggies.The truth is that I really like Chinese cuisine,especially fried rice and sweet and sour chicken.But I don’t eat these often because they are full of excess fat and salt.Which is really bad if you want to eat healthy.So I consume these when I have something like cheat day.Better choice with rice is this risotto which I will show you today.It is high in lean protein from the chicken.Packed with big amount of fiber from the green peas and complex carbohydrates from the rice.