Dinner Tonight - Chicken Veggie Risotto

We are making Chicken Veggie Risotto on this week's "Dinner Tonight." Watch some simple steps to an amazing dinner for your family.

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Prep time: 10 minutes
Cook time: 20 minutes
Serves: 4
Cost per Serving: $2.00

Utensils Needed:

Large skillet
Measuring cups & spoons
Stirring spoon
Knife
Cutting board

Ingredients:

• 1 tablespoon vegetable oil


• 1 pound boneless, skinless chicken breast, cut into small pieces


• 1 teaspoon garlic-herb seasoning (salt free)


• 1/2 teaspoon black pepper


• 1/4 teaspoon red pepper flakes


• 1 small onion, thinly sliced


• 1 can (10 1/2 ounce) reduced-sodium chicken broth


• 1/4 cup water


• 1 1/2 cup instant brown rice, uncooked


• 1 1/2 cup grape tomatoes


• 4 cups baby spinach leaves, washed and patted dry

Directions:

1. Heat oil in large skillet over medium heat. Sprinkle chicken pieces with seasonings. Add chicken pieces; cover and cook about 10 minutes, stirring frequently until chicken is done.


2. Add onion and stir-fry for about 1 minute. Stir in broth, water, rice, tomatoes and spinach. Bring to a boil. Reduce heat to low and cover. Simmar about 10 minutes.


3. Turn burner off and let stand for 5 more minutes or until rice absorbs most of the liquid.

NUTRITION FACTS

Serving Size: 1 3/4 cups
Calories: 280
Fat: 8 g
Cholesterol: 70 g
Sodium: 325 mg
Total Carbohydrate: 25 g
Dietary Fiber: 2 g
Protein: 25 g