Lemon Pepper Chicken with Mushroom Risotto
Ingredients
Marinated Chicken:
- 1 lb Chicken breasts or chicken tenderloins
- ⅓ cup Olive oil
- 1 Lemon, juiced
- 1 ½ tbsp Lemon pepper seasoning (or could use 1 lemon’s rind, zested; salt and pepper, to taste)
Veggies:
- 1 Small-Medium bunch of asparagus
- 1 tbsp Olive Oil
- 1 tsp Pepper
- 1 tsp Salt
Risotto:
- 1 package Risotto mix I used “Porcini Mushroom Risotto” packet from Lidl, but you could use normal risotto here!
- 1 package Button or Baby Bella mushrooms Washed and quartered
- 2 Cloves of garlic
- 5 cup Chicken broth
- 1 tsp Non-dairy Butter To finish off risotto. We use Country Crock's plant based butter sticks or Monty's culutred cashew butter.
- ½ cup Violife's Just Like Parmesan or Manchego cheese To finish off risotto.
Instructions
- Preheat the oven to 450° F.
- To marinate chicken, place olive oil, the juice of one lemon, and lemon pepper seasoning into a storage sized zip bag and mix well to combine. Add in the chicken and mix/shake well to coat the chicken, marinating in the fridge for 30 minutes to an hour.
- Wash and chop asparagus, taking 2 inches off of the bottom (thicker) end, and lay asparagus (without overlapping) on a foil-lined baking sheet. Toss in olive oil, salt, and pepper until evenly coated.
- Place chicken (keeping reserved marinade) in the center of the pan next to the asparagus. Drizzle the remaining marinade over the chicken and asparagus to impart flavor!
- Bake for 20 minutes or until chicken is no longer pink in the center of the thickest piece, and its juices run clear.
- While the chicken and asparagus are roasting, chop up button mushrooms and 2 cloves of garlic.
- In a sauce pot on medium heat on the stove, add 5 cups of chicken broth, the risotto mix, and garlic.
- Bring to a boil and then simmer uncovered on medium-low heat for 18 minutes.
- Add the quartered mushrooms about 5 minutes into simmering, adding more liquid if needed, and stirring occasionally.
- Finish with butter and cheese!
Notes:
Notes
- You can use either of the listed cuts of chicken. I used the chicken tenderloins for this version. If using a bigger or thicker cut of chicken, add 5-10 minutes of time in the oven for proper cooking.
- If you can’t find a risotto packet like the one I used, substitute a rice packet or regular risotto instead.
- You can substitute asparagus for any good roasting vegetable (squashes, carrots, beans, etc.). Get creative!
- If, after 18 minutes, you find too much liquid in the risotto, turn the heat up to medium until the risotto has absorbed most of the liquid.