Chicken and Herbs with Carrot Risotto

Tuesday, June 07, 2011 • Chicago, IL 60657

Makes: 4 servings

Prep time: 5 minutes

Cook time: 15 minutes


4 garlic cloves

4 medium carrots, peeled an cut into 1 inch pieces

2 tablespoons extra-virgin olive oil

8 ounces orzo

3 cups low-sodium chicken broth

1/4 teaspoon salt plus additional to taste

1 tablespoon minced fresh thyme

2 teaspoons ground coriander

   Pinch freshly ground black pepper plus additional to taste

2 boneless, skinless chicken breasts(about 1 pound), cut crosswise into 1/2-inch think chunks

1/4 cup dry white wine

2 tablespoons minced fresh Italian parsley


1. Finely chop garlic in a food processor. Add carrots and pulse into 1/4 to 1/2 inch pieces


2. Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add orzo and stir until golden brown, about 3 minutes. Add the carrot mixture and sitr to blend. Pour in 2 3/4 cups broth and 1/4 teaspoon salt and bring to a boil. Simmer over low heat until orzo is tender and broth is absorbed, about 12 minutes.


3. Meanwhile, season chicken pieces with tyme, coriander and a pinch each salt and black epper. heat remaining oil in a large nonstick skillet over medium-high heat. Add chicken in a single layer and cook until browned, about 2 minutes a side. Remove chicken to a plate and top with parsley. Add wine and remaining broth to skillet and boil until reduced to 1/3 cup, about 1 minute.


4. Season orzo with salt and black pepper to taste. Spoon pan juices over chicken; serve with orzo.


Nutrition facts per serving: 453 calories, 37 g protein, 51 g carbohydrate, 9 g fat (1g saturated), 4 g fiber.