One-Pan Seared Chicken Breast

Nutrition per serve

Ingredients

• 1pcs carrot
• 1pcs onion
• 2clov garlic
• 1pcs chicken-style stock cubes
• 300g free-range chicken breast fillet
• 10g Italian seasoning
• 150g arborio rice
• 150g green beans
• 1pcs baby broccoli
• 500ml (2 cups) boiling water
• 19ml olive oil
• 20g butter

Method

1. Step 1 — Prep ingredients
   Finely chop the carrot and onion. Crush or finely chop the garlic. Crumble 1 stock cube* into a heatproof jug, add 500ml (2 cups) boiling water and stir to dissolve.
2. Step 2 — Prep and brown chicken
   Cut the chicken into bite-sized chunks. Combine the Italian seasoning and 1 tbs olive oil in a bowl, add the chicken and toss to coat. Heat a medium deep frypan over high heat. Cook the chicken, stirring regularly, for 3 mins or until golden (the chicken won't be cooked through). Remove from the pan.
3. Step 3 — Start risotto
   Heat 10g butter and 1 tsp olive oil in the same pan over medium heat (the butter is for flavour and the oil prevents the butter from burning). Cook the carrot and onion, stirring, for 3 mins or until softened. Add the garlic and rice and cook, stirring, for 1-2 mins until the grains are well coated.
4. Step 4 — Cook risotto
   Stir the stock into the rice mixture, reduce the heat to medium-low and cook, covered, for 10 mins.
5. Step 5 — Prep and cook vegetables
   Meanwhile, trim the beans and cut into 2cm lengths. Trim the baby broccoli and halve widthwise. Put the chicken and any resting juices, beans and baby broccoli on top of the risotto and cook, covered, for 5 mins or until the chicken is cooked through, the vegetables and rice are almost tender and most of the stock is absorbed.
6. Step 6 — Get ready to serve
   Remove the pan from the heat and stand, covered, for 5 mins. Remove the baby broccoli from the pan. Stir 10g butter into the risotto. Taste, then season with salt and pepper. Divide the risotto and baby broccoli among plates to serve.

Allergens

Milk, Sulphites