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Risotto with chicken and endive
Risotto with chicken, endive, garlic and sundried tomatoes.
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Ingredients
Directions
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Boil the risotto rice according to the instructions on the package. Cut half of the garlic finely and squeeze the rest of the garlic.
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Cut the tomatoes into strips. Cut the chicken fillet into wide strips. Mix the oil with the pressed garlic in a bowl.
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Brush the chicken breast thinly with the garlic oil. Heat the grill pan and toast the chicken fillet in brown and cooked for 8-10 minutes. Sprinkle with salt and pepper.
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Meanwhile, heat the olive oil in a stirring fruit the finely chopped garlic.
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Add half of the endive and spices. Stir fry until the vegetables have shrunk a little. Add the rest of the endive and cook for 1-2 minutes.
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Add the tomatoes and 1 tbsp oil of the tomatoes (per 4 people) and warm through. Divide the rice and vegetables over plates and put the chicken on them.
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Nutrition
515Calories
Sodium18% DV440mg
Fat25% DV16g
Protein64% DV32g
Carbs20% DV60g
Fiber16% DV4g
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