Couscous Salad With Roasted Vegetables
Couscous Salad With Roasted Vegetables requires roughly 45 minutes from start to finish. One serving
Butternut Chicken and Feta Risotto
Details
- Serving Size: 8
- Gluten-Free: True
- Weight Watchers: 17 Points
Cuisine
- Mediterranean
- Italian
- European
- side dish
- lunch
- main course
- main dish
- dinner
Ingredients
- 2 cups Arborio rice
- freshly ground black pepper to taste
- 4 to 6 split (2 to 3 whole) chicken breasts without the skin
- 4 cups of butternut, peeled and cubed
- 1 1/2 cups Feta cheese
- 3 garlic cloves minced
- 3 tablespoons olive oil
- 1 medium onion cut into pieces
- Parmesan cheese
- salt and pepper
- chopped spring onions or fresh parsley
- 5 cups chicken or vegetable stock
Instructions
Preheat the oven to 400* F. Grease an ovenproof dish or pan with butter or nonstick spray.
Bake in the preheated oven for about 20 minutes until soft.
Cut the chicken breasts into pieces and saut in olive oil in a pan for a few minutes.
Add the onion pieces and minced garlic and saut for another few minutes until the chicken is done.Risotto
Heat the olive oil in a heavy-based saucepan.
Add the rice and stir to coat the grains, about 1-2 minutes.
Add 1 cup of stock and stir gently and let simmer until all the liquid has been absorbed.
Remove from the heat.To finish
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