This flavorful and low calorie risotto is a good source of antioxidants and proteins that help you recover from metabolic stress. It is perfect to have it as dinner because it is easily digested and allows you to sleep comfortably without feeling too full!
Ingredients
Chicken
- 1-2 lbs breast or thigh
Lemon
- 1 whole
Olive_oil
- 1 Tablespoon
Paprika
- 1 teaspoon
Salt
- 1 pinch
Celery
- 3 stalks
Onion
- 1 small
Garlic
- 3 cloves
Olive_oil
- 1 Tablespoon
Barley
- 1 cup pearled OR 1 cup brown rice
Tomatoes
- 1 can (28 oz) diced
Paprika
- 1 teaspoon OR your favorite seasoning
Broth
- 2 cups
Parsley
- ⅓ bunch
Parmesan_cheese
- (optional) topping
Instructions
Step 1
Preheat oven to 400 degrees F.
Step 2
For the chicken: squeeze the lemon into the bowl. Add the paprika, salt, and olive oil. Add the chicken and mix until coated.
Step 3
Add chicken to baking sheet. Put in the oven and bake for 20 minutes or until cooked through.
Step 4
For the risotto: finely chop the celery, onion, and garlic. Chop the parsley.
Step 5
Saute the chopped celery and onion for 5 minutes, and then brown the garlic and barley.
Step 6
Add the diced tomatoes, broth, and paprika and mix until all ingredients are combined.
Step 7
Turn the heat to medium-low, cover, and then cook for 35-40 minutes. Risotto will thicken more as it cools.
Step 8
Turn off the heat, remove the lid, and let cool for 5 minutes. Separate risotto into three equal servings.
Step 9
Top each serving with a pinch of chopped parsley and 2 heaping tablespoons of parmesan cheese.