Ingredients
Salad
- 2 cups Spring mix
- 4 Grape tomatoes halved
- 6 slices Cucumber sliced then quartered
- 1/4 cup Red onion sliced thin
- 4 tsp Ranch dressing
Baked Chicken
- 2 Chicken thighs
- 2 Chicken wings
- 1 TBSP Extra-virgin olive oil
- 1 tsp Dried oregano
- 1 tsp Paprika
- 1 tsp Garlic powder
- 2 Dinner rolls
Seasoning
- Salt to taste
- Black pepper to taste
Risotto
- 2 cups Chicken broth use more if needed
- 1 TBSP Butter
- 2 tsp Extra-virgin olive oil
- 2 TBSP Shallot minced
- 1/2 cup Arborio rice
- 3 TBSP Parmesan cheese grated, use more if preferred
Glazed Carrots
- 1 cup Carrots peeled and sliced
- 1/2 TBSP Butter
- 2 TBSP Honey
Lemon Ginger Spritzer
- 12 oz Ginger beer cold
- 12 oz Sparkling water cold
- 2 tsp Lemon juice
Instructions
- Prep the ingredients per the instructions above.
- Arrange the ingredients for the salad in a bowl. Wait to dress until ready to serve.
- Preheat the oven to 375°F (190°C).
- Mix the chicken, oil, oregano, paprika, garlic powder in a bowl. Season well with salt and pepper. Place on a foil-lined baking sheet and cook in the oven to an internal temperature of 160°F (71°C), about 20 to 30 minutes. Once cooked, set aside to rest for 5 minutes. While the chicken is cooking make the risotto.
- Make the risotto: Heat the broth to a simmer over medium-high heat in a saucepan (add extra broth in case it's needed, use as needed). Once simmering, reduce the heat to low to keep warm. Melt the butter and oil over medium heat in a pot or dutch oven. Saute the shallot until translucent. Stir in rice until coated and heat, stirring constantly until kernels are slightly translucent around the edges.
- Reduce the heat to medium-low and stir well. Add about half of the broth to the rice so there is just enough to barely cover the rice. Continue cooking and stirring occasionally until the rice has absorbed most of the broth. Add a ladle of broth and cook, stirring occasionally, until the broth is almost absorbed. Repeat this, adding a ladle of broth each time and cooking until the broth is almost absorbed until the rice is tender and creamy, then stir in the cheese. Remove from heat. Season with salt and pepper to taste.
- While the rice is cooking, make the carrots. Add the carrots to a saute pan or pot and cover with water. Bring to a simmer over medium-high heat. Cook until tender then drain well. Add the butter, honey, and carrots back to the pan or pot over medium heat. Saute until everything combines. Season with salt and pepper to taste.
- Warm the roll in the oven for 2 to 3 minutes. Dress the salad.
- Mix together the ingredients for the spritzer. Serve over ice if desired.
- Serve: Enjoy the chicken with risotto, salad, roll, and spritzer.
Nutrition
Calories: 911kcal | Carbohydrates: 115g | Protein: 37g | Fat: 34g | Saturated Fat: 13g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 142mg | Sodium: 672mg | Potassium: 772mg | Fiber: 8g | Sugar: 3g | Vitamin A: 1580IU | Vitamin C: 91mg | Calcium: 170mg | Iron: 9mg
Baked Chicken
Ingredients
Salad
- 2 cups Spring mix
- 4 Grape tomatoes halved
- 6 slices Cucumber sliced then quartered
- 1/4 cup Red onion sliced thin
- 4 tsp Ranch dressing
Baked Chicken
- 2 Chicken thighs
- 2 Chicken wings
- 1 TBSP Extra-virgin olive oil
- 1 tsp Dried oregano
- 1 tsp Paprika
- 1 tsp Garlic powder
- 2 Dinner rolls
Seasoning
- Salt to taste
- Black pepper to taste
Risotto
- 2 cups Chicken broth use more if needed
- 1 TBSP Butter
- 2 tsp Extra-virgin olive oil
- 2 TBSP Shallot minced
- 1/2 cup Arborio rice
- 3 TBSP Parmesan cheese grated, use more if preferred
Glazed Carrots
- 1 cup Carrots peeled and sliced
- 1/2 TBSP Butter
- 2 TBSP Honey
Lemon Ginger Spritzer
- 12 oz Ginger beer cold
- 12 oz Sparkling water cold
- 2 tsp Lemon juice
Instructions
- Prep the ingredients per the instructions above.
- Arrange the ingredients for the salad in a bowl. Wait to dress until ready to serve.
- Preheat the oven to 375°F (190°C).
- Mix the chicken, oil, oregano, paprika, garlic powder in a bowl. Season well with salt and pepper. Place on a foil-lined baking sheet and cook in the oven to an internal temperature of 160°F (71°C), about 20 to 30 minutes. Once cooked, set aside to rest for 5 minutes. While the chicken is cooking make the risotto.
- Make the risotto: Heat the broth to a simmer over medium-high heat in a saucepan (add extra broth in case it's needed, use as needed). Once simmering, reduce the heat to low to keep warm. Melt the butter and oil over medium heat in a pot or dutch oven. Saute the shallot until translucent. Stir in rice until coated and heat, stirring constantly until kernels are slightly translucent around the edges.
- Reduce the heat to medium-low and stir well. Add about half of the broth to the rice so there is just enough to barely cover the rice. Continue cooking and stirring occasionally until the rice has absorbed most of the broth. Add a ladle of broth and cook, stirring occasionally, until the broth is almost absorbed. Repeat this, adding a ladle of broth each time and cooking until the broth is almost absorbed until the rice is tender and creamy, then stir in the cheese. Remove from heat. Season with salt and pepper to taste.
- While the rice is cooking, make the carrots. Add the carrots to a saute pan or pot and cover with water. Bring to a simmer over medium-high heat. Cook until tender then drain well. Add the butter, honey, and carrots back to the pan or pot over medium heat. Saute until everything combines. Season with salt and pepper to taste.
- Warm the roll in the oven for 2 to 3 minutes. Dress the salad.
- Mix together the ingredients for the spritzer. Serve over ice if desired.
- Serve: Enjoy the chicken with risotto, salad, roll, and spritzer.
Nutrition
Calories: 911kcalCarbohydrates: 115gProtein: 37gFat: 34gSaturated Fat: 13gPolyunsaturated Fat: 5gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 142mgSodium: 672mgPotassium: 772mgFiber: 8gSugar: 3gVitamin A: 1580IUVitamin C: 91mgCalcium: 170mgIron: 9mg
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