Light Creamy Saffron Risotto with Lemon-Herb Chicken

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

Light Creamy Saffron Risotto with Lemon-Herb Chicken

YOUR SOLIN GENERATED RECIPE

Light Creamy Saffron Risotto with Lemon-Herb Chicken

Enjoy a vibrant and flavorful plate featuring tender lemon-herb chicken paired with a light, creamy saffron risotto. The dish delivers a subtle tang from lemon and aromatic notes from fresh herbs, balanced by a mild richness from a touch of low-fat Parmesan.

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NUTRITION

446kcal
Protein
42.1g
Fat
9.3g
Carbs
41.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

0.33 cup Arborio Rice (uncooked)

1.5 cups Low-Sodium Chicken Broth

1 tbsp Light Parmesan Cheese

1 tsp Olive Oil

1/4 small Yellow Onion

Pinch of Saffron Threads

1 tbsp Lemon Juice

2 tbsp Mixed Fresh Herbs (Parsley, Thyme)

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PREPARATION

  • 1

    Season the chicken breast with salt, pepper, and a squeeze of lemon juice. Let it marinate for 10 minutes.

  • 2

    Heat the olive oil in a non-stick skillet over medium heat. Sauté the finely chopped onion until translucent.

  • 3

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

  • 4

    Pour in 1.5 cups of warm low-sodium chicken broth infused with a pinch of saffron, stirring continuously. Allow the rice to absorb the broth gradually over 15-18 minutes.

  • 5

    In a separate pan, cook the chicken breast over medium heat until fully cooked and lightly golden on both sides, approximately 5-7 minutes per side. Once done, slice it into strips.

  • 6

    Once the risotto reaches a creamy consistency and the rice is al dente, stir in the lemon juice, Parmesan cheese, and chopped fresh herbs.

  • 7

    Plate the risotto and top with the sliced lemon-herb chicken. Garnish with an extra sprinkle of herbs if desired and serve immediately.

Light Creamy Saffron Risotto with Lemon-Herb Chicken

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

Light Creamy Saffron Risotto with Lemon-Herb Chicken

YOUR SOLIN GENERATED RECIPE

Light Creamy Saffron Risotto with Lemon-Herb Chicken

Enjoy a vibrant and flavorful plate featuring tender lemon-herb chicken paired with a light, creamy saffron risotto. The dish delivers a subtle tang from lemon and aromatic notes from fresh herbs, balanced by a mild richness from a touch of low-fat Parmesan.

NUTRITION

446kcal
Protein
42.1g
Fat
9.3g
Carbs
41.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

0.33 cup Arborio Rice (uncooked)

1.5 cups Low-Sodium Chicken Broth

1 tbsp Light Parmesan Cheese

1 tsp Olive Oil

1/4 small Yellow Onion

Pinch of Saffron Threads

1 tbsp Lemon Juice

2 tbsp Mixed Fresh Herbs (Parsley, Thyme)

PREPARATION

  • 1

    Season the chicken breast with salt, pepper, and a squeeze of lemon juice. Let it marinate for 10 minutes.

  • 2

    Heat the olive oil in a non-stick skillet over medium heat. Sauté the finely chopped onion until translucent.

  • 3

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

  • 4

    Pour in 1.5 cups of warm low-sodium chicken broth infused with a pinch of saffron, stirring continuously. Allow the rice to absorb the broth gradually over 15-18 minutes.

  • 5

    In a separate pan, cook the chicken breast over medium heat until fully cooked and lightly golden on both sides, approximately 5-7 minutes per side. Once done, slice it into strips.

  • 6

    Once the risotto reaches a creamy consistency and the rice is al dente, stir in the lemon juice, Parmesan cheese, and chopped fresh herbs.

  • 7

    Plate the risotto and top with the sliced lemon-herb chicken. Garnish with an extra sprinkle of herbs if desired and serve immediately.