BodyPro Personal Training

Baked Chicken and Pea Risotto
Prep Time 5min
Cook 50min
Serves 1
2tsp olive oil
1 garlic clove, crushed
1 small onion, thinly sliced
100g skinless chicken breast, sliced
2tsp chopped fresh thyme or rosemary leaves
50g Arborio rice
175ml reduced salt stock
80g frozen peas
2tsp finely grated parmesan to serve
Heat the oven to 180 degrees Fan / 160 degrees. Heat the oil in a medium non-stick frying pan (that can go in the oven) set over a medium-high heat. Add the garlic, chicken and onion and cook, stirring, for 5 min or until the onion softens.
Add the thyme or rosemary and rice to the pan. Cook, stirring for 1 min or until the rice is coated in the oil and fragrant. Add the stock and bring to the boil. Cover the pan with a lid or foil, then transfer to the oven and bake for 30 min.
Remove the pan from the oven and uncover. Stir in the peas, then cover again and bake for 10-15 min until the rice is tender and the peas are heated through.
Sprinkle the risotto with the parmesan and freshly ground black pepper, then serve.
Per serving:
10.7g Fat
2.8g Saturates
57.9g Carbs
6.4g Sugar
8.3g Fibre
35.4g Protein
1.3g Salt

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