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Roast Chicken with Squash-Potato-Spinach Risotto

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Yield

servings

Prep

20 min

Cook

25 min

Ready

45 min

Ingredients

Amount Measure Ingredient Features
2 tablespoons fennel seeds Camera
1 teaspoon white pepper Camera
1 teaspoon coriander Camera
½ teaspoon salt Camera
4 each chicken breast halves, boneless, skinless Camera
½ cup chicken broth Camera
2 teaspoons olive oil Camera
5 cloves garlic Camera
2 cups potatoes
diced
Camera
1 tablespoon thyme
minced
* Camera
½ cup white wine * Camera
3 ½ cups butternut squash
diced
* Camera
1 cup chicken broth Camera
1 cup spinach
leaves
Camera
cup Parmesan cheese Camera
½ teaspoon salt Camera
Trans-fat Free

Directions

Preheat oven to 450℉ (230℃).

Toast fennel seeds in skillet over medium heat.

Let cool, grind.

Stir in pepper, coriander and salt.

Season chicken with mixture.

Place chicken in ovenproof skillet, and roast until cooked through, about 10 minutes per side.

Heat olive oil in saucepan over medium-high heat.

Add garlic, and cook until lightly browned.

Add potatoes, thyme and wine; lower heat to medium, cook, stirring constantly, until wine is absorbed- about 7 minutes.

Add squash and ¾ cup of broth and cook, stirring, until broth is absorbed, adding up to ¾ cup more as needed until vegetables are tender.

Stir in spinach leaves and parmesan, remove from heat.

Remove chicken from pan and pour off excess butter.

Add ½ cup broth and place over medium heat.

Cook until reduced to 2 Tb, about 4 minutes.

Stir into risotto.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 249g (8.8 oz)
Amount per Serving
Calories 363 24% from fat
 % Daily Value *
Total Fat 10g 15%
Saturated Fat 3g 15%
Trans Fat 0g
Cholesterol 83mg 28%
Sodium 929mg 39%
Total Carbohydrate 12g 12%
Dietary Fiber 2g 9%
Sugars g
Protein 72g
Vitamin A 415% Vitamin C 61%
Calcium 25% Iron 19%
* based on a 2,000 calorie diet How is this calculated?
 
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