Categories: chicken
Ingredients
- Spices
- 2 teaspoons garlic powder
- 1 1/2 teaspoons dried oregano
- 1 tsp EACH salt, dried basil, onion pwdr
- 1/2 tsp EACH cumin, paprika, pepper, sugar
- Marinade
- 1 pound boneless skinless chicken breasts
- 3 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon lemon juice
- 2 tablespoon reserved Spices (in directions)
- Risotto
- olive oil
- 2 tablespoons butter
- 1/2 red onion, chopped
- 1 1/2 cups Arborio rice
- 5 cups warmed reduced sodium chicken broth divided
- 1/2 cup freshly grated Parmesan cheese
- 1/4 cup feta cheese
- Garnish (optional)
- fresh parsley
- Chopped tomatoes
- freshly grated Parmesan cheese
- feta
- chopped cucumbers
- lemon juice
Directions
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Whisk all of the spices together. Separate out 2 tablespoons spices and add to a freezer size plastic bag along with 3 tablespoons olive oil, 1 tablespoon balsamic vinegar and 1 tablespoon lemon juice. Whisk to combine then add chicken. Marinate at room temperature for 30-60 minutes or refrigerate up to overnight. Reserve remaining spices (“Reserved Spices”).
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Let marinated chicken sit at room temperature 20-30 minutes if it has been refrigerated. Heat one tablespoon olive oil in a Dutch oven (or large oven proof heavy pot with a tight-fitting lid). Once very hot, drain chicken from marinade, pat dry and add to skillet. Cook undisturbed for 3-4 minutes, or until nicely browned on one side. Turn chicken over, cover, and reduce heat to medium. Cook for approximately 4-6 more minutes (depending on thickness of chicken), or until chicken is cooked through. Remove to cutting board and let rest 5 minutes before chopping into bite size pieces. Do not clean pan.
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Preheat oven to 400 degrees F.
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In the same pot chicken was cooked in, melt 2 tablespoons butter with 1 tablespoon olive oil over medium heat. Turn heat to medium high and add red onions. Saute for 3 minutes. Add rice and continue to cook for 2 minutes while stirring.
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Add 4 1/2 cups warm chicken broth and Reserved Spices. Bring to a boil, cover, and transfer to oven (do not add chicken). Bake for 18-20 minutes or until rice is tender (but not mushy).
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When rice is tender, remove from oven and stir in remaining 1/2 cup chicken broth, 1/2 cup Parmesan Cheese and 1/4 cup feta cheese. Stir vigorously until smooth. Stir in chicken and heat through. For a runnier risotto, stir in additional chicken broth.
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Garnish with freshly chopped tomatoes, additional Feta, freshly grated Parmesan cheese and fresh parsley if desired. Season with salt and pepper to taste.