I felt so resourceful making this past Sunday night! I felt like I had channeled several different people at the same time: Rachael Ray because my dinner was completed in under 30 minutes, Sandra Lee because my meal was semi-homemade, and my Mom because I made do with what I had in the house and didn’t have to go out shopping to the grocery store!!
I looked through my cabinets to see what we had and found some gluten-free Lundberg risotto, which I would recommend even if you are not trying to eat gluten-free. It cooks in under 20 minutes, unlike traditional risotto and comes in a variety of flavors. This time I tried the Garlic Primavera, which was delicious! I de-thawed and cooked up some chicken breasts and also added in a mix of frozen vegetables. It turned out pretty good!
- 1 (5.5 oz) box Lundberg Garlic Primavera Risotto
- 1 (10 oz) bag frozen vegetables. I got one that had carrots, cauliflower, and broccoli.
- 6 small chicken breasts (or 3 large chicken breasts). I prefer the smaller ones because they cook faster.
- Olive Oil
- Seasonings: Salt, Pepper, Garlic Powder, Onion Powder
- Preheat oven to 375°
- Pour some olive oil onto a baking sheet.
- Season both sides of each chicken breast with salt, pepper, and a bit of garlic powder and onion powder.
- Cover your baking sheet with foil and bake in 375° oven for about 30 minutes (or until internal temperature of chicken reaches 170°).
- While chicken is baking, follow the instructions on the Lundberg Risotto Box.
- At the point in the risotto recipe, where you add in your 2 1/2 cups of water and seasoning pouch, also add in your bag of frozen vegetables at this point.
- Continue the instructions according to the box.
- Once your chicken is done baking, cut into bite sized pieces.
- Add your chicken into your risotto and serve!