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Lemon Risotto With Pan Roasted Chicken

Gluten-Free, Dairy-Free, Serves 6

For the Pan-Roasted Chicken:

  • 6 boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • Salt and pepper, to taste
  • 1 teaspoon dried thyme

For the Lemon Risotto:

  • 1 1/2 cups Arborio rice
  • 4 cups vegetable broth
  • 1 cup coconut milk
  • 1/2 cup dry white wine
  • Zest and juice of 2 lemons
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons dairy-free butter
  • Salt and pepper, to taste
  • Chopped fresh parsley, for garnish


Preheat the oven to 400°F (200°C). Season the chicken breasts with salt, pepper, and dried thyme. In an oven-safe skillet, heat olive oil over medium-high heat. Add the chicken breasts and cook for 2-3 minutes on each side until they’re golden brown. Transfer the skillet to the preheated oven and roast the chicken for about 15-20 minutes, or until they’re cooked through and reach an internal temperature of 165°F (74°C). Remove the chicken from the oven and let it rest for a few minutes before slicing.

In a saucepan, heat the vegetable broth over low heat. Keep it warm while you prepare the risotto. In a large skillet, heat the dairy-free butter or olive oil over medium heat. Add the chopped onion and sauté for 2-3 minutes until it becomes translucent. Add the minced garlic and Arborio rice to the skillet. Stir to coat the rice with the butter or oil and cook for 1-2 minutes until the rice is slightly toasted. If using, add the dry white wine to the skillet and cook until it’s mostly absorbed by the rice. Begin adding the warm vegetable broth to the skillet, about 1/2 cup at a time, stirring constantly until the liquid is absorbed. Repeat this process until the rice is creamy and cooked al dente, about 20-25 minutes. Stir in the coconut milk, lemon zest, and lemon juice. Cook for an additional 2-3 minutes until the risotto is creamy and heated through. Season the risotto with salt and pepper to taste.

Spoon the Lemon Risotto onto serving plates. Top with slices of pan-roasted chicken. Garnish with chopped fresh parsley. Serve the Lemon Risotto with Pan-Roasted Chicken immediately and enjoy a comforting and flavorful meal!

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