Chicken, Sun Dried Tomato Quick Risotto (Low Fibre)

Rate this item
(0 votes)
Serves 4
  • 500 grams of cooked white Arborio rice
  • 1 cup of water
  • ½ cup of semi sun dried tomatoes
  • 200 grams of tinned chopped tomatoes
  • 1 clove of garlic
  • 1 tablespoon of chopped fresh marjoram
  • Parsley to decorate
  • 1 tablespoon red wine vinegar
  • 3 tablespoons extra virgin olive oil
  • 4 skinless chicken breasts
  • 200 grams of shredded zucchini
  • 5 tablespoons of shredded Romano cheese
  • Salt and pepper to taste
  1. Blend garlic, marjoram, sun dried tomatoes, peeled tomato, vinegar, cup of water and 2 tablespoons of oil in a blender until nearly smooth
  2. Heat a pan and add remaining olive oil
  3. Cook chicken breasts on either side until cooked through and golden (6-7 minutes either side)
  4. Set chicken aside and keep warm
  5. Place blended garlic and tomato mix in a pan and bring to boil
  6. Add cooked rice and zucchini, cook through stirring continuously for 5 minutes
  7. Take off heat and add 4 tablespoons of Romano cheese and mix through
  8. Divide barley tomato mix into individual bowls, top with sliced chicken
  9. Sprinkle remaining tablespoon of cheese and sprig of parsley on top of each dish and serve