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Lemon Pepper Chicken and Zucchini Risotto Recipe

Lemon Pepper Chicken and Zucchini Risotto Recipe

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Lemon Pepper Chicken and Zucchini Risotto

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Ingredients:

Serving

Directions:

Coat chicken with 2 tsp lemon pepper, salt, coriander.
Coat zucchini lightly with oil and 1 tsp lemon pepper.
Heat large pan on medium heat.
Add 1/2 tbsp butter and 1/2 tbsp oil to pan and sauté zucchini 5-8 minutes then remove.
Add 1/2 tbsp butter and 1/2 tbsp oil and cook onion 3-5 minutes.
Add chicken and brown on both sides, then remove.
Add remaining oil and rice, cook until clear with a small dot of white in the kernels.
Deglaze pan with wine.
Slowly add stock to rice 1/2 cup at a time cooking down before adding more. Cook rice until al dente.
Add remaining butter and parmesan to rice to finish.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	531.23 Kcal (2224 kJ)
Calories from fat	210.33 Kcal
		% Daily Value*
Total Fat	23.37g	36%
Cholesterol	44.71mg	15%
Sodium	592.6mg	25%
Potassium	427.87mg	9%
Total Carbs	48.3g	16%
Sugars	1.43g	6%
Dietary Fiber	0.98g	4%
Protein	20.25g	41%
Vitamin C	2.6mg	4%
Vitamin A	0.1mg	4%
Iron	0.2mg	1%
Calcium	183.4mg	18%

Amount Per 100 g
Calories	107.37 Kcal (450 kJ)
Calories from fat	42.51 Kcal
		% Daily Value*
Total Fat	4.72g	36%
Cholesterol	9.04mg	15%
Sodium	119.78mg	25%
Potassium	86.48mg	9%
Total Carbs	9.76g	16%
Sugars	0.29g	6%
Dietary Fiber	0.2g	4%
Protein	4.09g	41%
Vitamin C	0.5mg	4%
Calcium	37.1mg	18%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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