Oven Baked Chicken Risotto
A no-fuss weekday dinner, baked to take the work out of the risotto!
skinless chicken breasts
or 6 chicken thigh fillets, any fat removed chopped into chunks
peas- fresh or frozen
litre chicken stock
salt and freshly ground pepper
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?
The Slimming Foodie