Chicken risotto with kale
A wonderful meal prep recipe packed with prebiotic rich leeks and nutrient dense kale. Feel free to add any extra veg in as well!
COOK: 35 mins
SERVINGS : 2
450 kcal training meal
Coconut Oil, 1 tbsp (13 g)
1 onion (108 g)
2 Leeks (180 g)
Risotto Rice (200 g)
Chicken Stock (100 g)
Kale, 1 bunch (300 g)
Chicken breast (360 g)
Lemon Juice, 1 tablespoons (15 g)
Salt and pepper
kcal 445 kcal
Heat the coconut oil in a large saucepan and cook the onion and leeks over a low heat, stirring occasionally, for about 6-8 minutes until tender.
Add the rice and cook for 1-2 minutes, stirring.
Start adding the hot stock stirring with each addition until the liquid has been absorbed.
When most of the stock has been added and the rice is tender, stir in the kale with the remaining of the stock.
Stir in the chicken and the lemon juice. Check the seasoning, add salt and pepper to taste.