Creamy Butternut Squash Risotto with Pan-Seared Chicken and Sage

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Butternut Squash Risotto with Pan-Seared Chicken and Sage

YOUR SOLIN GENERATED RECIPE

Creamy Butternut Squash Risotto with Pan-Seared Chicken and Sage

A comforting, elegant dish featuring tender pan-seared chicken paired with a velvety butternut squash risotto accented by fragrant sage. Each bite delivers a balance of savory and subtly sweet flavors, making it a warming meal perfect for any time of day.

Try 3 days free, then $12.99 / mo.

NUTRITION

478kcal
Protein
42.8g
Fat
10.2g
Carbs
49.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 cup dry Arborio Rice

1/2 cup cubed Butternut Squash

1 cup Low-Sodium Chicken Broth

1/4 cup chopped Onion

1 Tbsp grated Parmesan Cheese

1 tsp Olive Oil

4 Fresh Sage Leaves

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Pat the chicken breast dry and season with salt and pepper.

  • 2

    Heat a non-stick skillet over medium-high heat with olive oil. Add the chicken breast and pan-sear for about 4-5 minutes per side until cooked through and golden. Remove and set aside to rest.

  • 3

    In a saucepan, heat a small drizzle of olive oil and sauté the chopped onion until soft and translucent.

  • 4

    Add the Arborio rice to the onions and toast for 1-2 minutes until lightly translucent at the edges.

  • 5

    Stir in the cubed butternut squash and a couple of fresh sage leaves.

  • 6

    Pour in the low-sodium chicken broth gradually, stirring frequently. Allow the liquid to absorb before adding more, cooking until the rice is tender and creamy, about 18-20 minutes.

  • 7

    Once the risotto reaches a creamy consistency, stir in the grated Parmesan cheese and adjust seasoning as needed.

  • 8

    Slice the rested chicken breast and serve it atop a generous portion of the butternut squash risotto. Garnish with extra sage leaves if desired.

Creamy Butternut Squash Risotto with Pan-Seared Chicken and Sage

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Butternut Squash Risotto with Pan-Seared Chicken and Sage

YOUR SOLIN GENERATED RECIPE

Creamy Butternut Squash Risotto with Pan-Seared Chicken and Sage

A comforting, elegant dish featuring tender pan-seared chicken paired with a velvety butternut squash risotto accented by fragrant sage. Each bite delivers a balance of savory and subtly sweet flavors, making it a warming meal perfect for any time of day.

NUTRITION

478kcal
Protein
42.8g
Fat
10.2g
Carbs
49.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 cup dry Arborio Rice

1/2 cup cubed Butternut Squash

1 cup Low-Sodium Chicken Broth

1/4 cup chopped Onion

1 Tbsp grated Parmesan Cheese

1 tsp Olive Oil

4 Fresh Sage Leaves

PREPARATION

  • 1

    Pat the chicken breast dry and season with salt and pepper.

  • 2

    Heat a non-stick skillet over medium-high heat with olive oil. Add the chicken breast and pan-sear for about 4-5 minutes per side until cooked through and golden. Remove and set aside to rest.

  • 3

    In a saucepan, heat a small drizzle of olive oil and sauté the chopped onion until soft and translucent.

  • 4

    Add the Arborio rice to the onions and toast for 1-2 minutes until lightly translucent at the edges.

  • 5

    Stir in the cubed butternut squash and a couple of fresh sage leaves.

  • 6

    Pour in the low-sodium chicken broth gradually, stirring frequently. Allow the liquid to absorb before adding more, cooking until the rice is tender and creamy, about 18-20 minutes.

  • 7

    Once the risotto reaches a creamy consistency, stir in the grated Parmesan cheese and adjust seasoning as needed.

  • 8

    Slice the rested chicken breast and serve it atop a generous portion of the butternut squash risotto. Garnish with extra sage leaves if desired.