We bring you our version of a gym rat’s favourite meal: chicken and rice. But instead of just boring old rice, we’ve swapped it out for spinach risotto!

SERVES 4 // COOK TIME 40 mins

INGREDIENTS
4 skinless chicken breast fillets
Salt and black pepper
1 tbsp olive oil, plus extra to drizzle
1L chicken stock or 1 chicken stock cube with 1L water
20g butter
1 onion, peeled and finely chopped
3 cloves garlic, peeled and crushed
2 cups Arborio rice
1 cup dry white wine
250g baby spinach
⅓ cup grated Parmesan
Zest of 1 lemon
2 tbsp finely chopped sage
2 tbsp finely chopped parsley

METHOD
1. Preheat oven to 180°C.
2. Season the chicken breasts and drizzle with oil.
3. Heat a griddle pan over high heat and cook the chicken on each side, until golden griddle lines appear. Then cook in the oven for 10 minutes.
4. Place the chicken stock in a pot over medium heat. Keep hot to use later.
5. Melt the butter and 1 tbsp oil in a heavy-based pan over medium heat and fry the onion for 2 minutes. Add the garlic and fry for 1 minute. Add the rice and toast slightly, until it starts to pop.
6. Add the wine to deglaze the pan and cook for 1 minute until it reduces. Start adding the stock, 2 ladles at a time, continuously stirring so the rice soaks it up. Once all the stock is added, the risotto should be al dente, with a porridge-like consistency.
7. Stir in the spinach, Parmesan, lemon zest and herbs. Serve with the sliced chicken.

If you’re in the mood for a super tasty, but light meal, try out our Asian-style sticky chicken recipe with a side of slaw for a pop of freshness!