Oven Baked Chicken Risotto Slimming World

Oven Baked Chicken Risotto

Oven Baked Chicken Risotto

A no-fuss weekday dinner, baked to take the work out of the risotto!

time

10 mins

pan

45 mins

fire

577 kcal

time

10 mins

pan

45 mins

fire

577 kcal

Oven Baked Chicken Risotto Slimming World

SERVES

4

DIFFICULTY

EASY

SERVES

4

Difficulty

EASY

This is a nice simple recipe which has that real comfort-food factor.

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Oven Baked Chicken Risotto

Servings: 4
A no-fuss weekday dinner, baked to take the work out of the risotto!
Syn-free
Print Recipe
10 mins
45 mins

Ingredients

  • 250 g cherry tomatoes
  • 1 red onion chopped
  • 2 garlic cloves finely chopped
  • Frylight
  • 300 g risotto rice
  • 4 skinless chicken breasts or 6 chicken thigh fillets, any fat removed chopped into chunks
  • 1 tbsp fresh rosemary finely chopped
  • peas- fresh or frozen
  • 1 litre chicken stock
  • pinch saffron optional
  • salt and freshly ground pepper

Instructions

  • Heat oven to 200°C
  • Spray a deep non-stick casserole/oven dish with Frylight
  • Place the cherry tomatoes, garlic and red onion into the dish and roast in the oven for 20 minutes
  • Remove the dish from the oven and crush the tomatoes using a potato masher.
  • add the rice, chicken, rosemary, stock, peas and saffron (if using).
  • Season well, stir and return to the oven for a further 20-30 minutes, or until all the liquid is absorbed
  • serve with the peas
Tried this recipe?Mention @theslimmingfoodie or tag #theslimmingfoodie!
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