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Baked zucchini, mint and preserved lemon chicken risotto
Baked zucchini, mint and preserved lemon chicken risotto
5
from 1 vote
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Course:
dinner
Cuisine:
Modern Australian
Prep Time:
10
minutes
minutes
Cook Time:
40
minutes
minutes
Total Time:
50
minutes
minutes
Servings:
4
Calories:
661
kcal
Author:
Kylie
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Ingredients
▢
1.5
cooked chicken breasts
off a roast chicken or 2 chicken breasts, cooked
▢
2
tbsps
olive oil
▢
3
spring onions
thinly sliced
▢
½
preserved lemon
flesh removed and chopped into small dice
▢
2
cups
risotto rice
canaroli or arborio short grain rice
▢
5
cups
chicken stock
warmed
▢
2
zucchinis
grated
▢
¾
cup
finely grated parmesan cheese
▢
2
tablespoons
chopped fresh mint
Instructions
Preheat your oven to 200 degrees.
Heat the olive oil in your casserole over medium heat and add the spring onions and preserved lemon. Cook until the spring onions are soft.
Remove from the heat and add the rice and stock. Stir through.
Cover with a tight fitting lid of foil and bake for 20 minutes.
Remove from the oven , add the chicken and grated zucchini, stir through.
Bake a further 20 minutes.
Remove from the oven and add the grated cheese and chopped mint. Stir through, leave to sit covered for 10 minutes before serving.
Serves 4 adults Or 2 adults and 2 kids plus lunch for the next day!
Nutritional Information
Serving:
1
bowl
|
Calories:
661
kcal
|
Carbohydrates:
55
g
|
Protein:
55
g
|
Fat:
23
g
|
Saturated Fat:
7
g
|
Polyunsaturated Fat:
14
g
|
Cholesterol:
131
mg
|
Sodium:
908
mg
|
Fiber:
2
g
|
Sugar:
7
g
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