Chicken, Risotto and Asparagus
Quick healthy meal
Yield: 4
Equipment
- 1 skillet
- 1 cooking pot
Materials
- 4 Boneless Skinless Chicken Breasts
- 1 bundle Asparagus
- 1 Package of Risotto
- 2 tbsp oil divided olive, avocado, coconut, grapeseed, your choice
- 1 head garlic pressed
- 4 tbsp salt divided in half
- 1 tsp paprika
- 1 tbsp basil
- 1 tbsp pasley
- 1 tbsp lemon pepper
- 1/4 cup brown onion
- 1 Lemon squeezed
Instructions
Chicken Breasts
- Brine chicken breasts in salt, lemon juice, and water for 25-30 minutes. Season with basil, parsley, and paprika. Heat 1 tbsp oil in a skillet and sauté onions and garlic until translucent, about 2 minutes. Place chicken evenly in the skillet over medium-high heat and cook for 7-8 minutes per side, or until the internal temperature reaches 165°F.
Asparagus
- Preheat oven to 425°F. Cut to length, toss with 1 tbsp oil, coat with lemon pepper, and cook for 12-14 minutes.
Risotto
- Bring water and butter to a boil, add risotto package, and cook for 15-18 minutes."
Plating
- Divide risotto into four portions. Top each with chicken, lay asparagus on top, and serve.
