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Exotic Spiced Chicken with Saffron Risotto and Grilled Asparagus
Exotic Spiced Chicken with Saffron Risotto and Grilled Asparagus

Exotic Spiced Chicken with Saffron Risotto and Grilled Asparagus
A flavorful and aromatic dish combining spiced chicken with creamy saffron risotto and fresh grilled asparagus.
Exotic Spiced Chicken with Saffron Risotto and Grilled Asparagus
Ingredients:
1
Servings
  • 2
    item
     chicken breast
  • 0.5
    g
     saffron
  • 200
    g
     arborio rice
  • 500
    ml
     chicken stock
  • 50
    g
     parmesan cheese
  • 200
    g
     asparagus
  • 30
    ml
     olive oil
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 1
    item
     lemon zest
  • 5
    g
     salt
  • 2
    g
     black pepper
Preparation Time: 90 minutes
Exotic Spiced Chicken with Saffron Risotto and Grilled Asparagus
Instructions:
  1. Season chicken breasts with salt, pepper, and exotic spices of choice.
  2. Heat olive oil in a pan and sear chicken until golden brown on both sides. Finish cooking in a preheated oven at 180°C for 15 minutes.
  3. In a separate pot, heat olive oil and sauté chopped onion and garlic until translucent.
  4. Add arborio rice and toast for a minute. Add saffron and gradually add chicken stock, stirring continuously until rice is creamy and cooked.
  5. Stir in parmesan cheese and lemon zest into the risotto.
  6. Grill asparagus with olive oil, salt, and pepper until tender.
  7. Serve the spiced chicken over the saffron risotto with grilled asparagus on the side.
Nutrition Per Serving 1000 g Per 100g
Energy 1200 kcal 120 kcal
Protein 80 g 8.0 g
Fibre 10 g 1.0 g
Salt 5 g 0.5 g
Sugar 5 g 0.5 g
Carbohydrates 150 g 15.0 g
Fat 50 g 5.0 g
  • 2
    item
     chicken breast
  • 0.5
    g
     saffron
  • 200
    g
     arborio rice
  • 500
    ml
     chicken stock
  • 50
    g
     parmesan cheese
  • 200
    g
     asparagus
  • 30
    ml
     olive oil
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 1
    item
     lemon zest
  • 5
    g
     salt
  • 2
    g
     black pepper
1
Servings
0

Season chicken breasts with salt, pepper, and exotic spices of choice.

Heat olive oil in a pan and sear chicken until golden brown on both sides. Finish cooking in a preheated oven at 180°C for 15 minutes.

In a separate pot, heat olive oil and sauté chopped onion and garlic until translucent.

Add arborio rice and toast for a minute. Add saffron and gradually add chicken stock, stirring continuously until rice is creamy and cooked.

Stir in parmesan cheese and lemon zest into the risotto.

Grill asparagus with olive oil, salt, and pepper until tender.

Serve the spiced chicken over the saffron risotto with grilled asparagus on the side.

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