Chicken al Forno al Zucchini

Name: Chicken al Forno al Zucchini
Prep time: 12 min
Cook time: 8 min
Total time: 20 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 600g chicken breast; 1 cup zucchini; 150g eggplant; 2 spinach; 1 cup risotto rice; 1 tsp fresh basil; 1 tbsp chili flakes; 3 tbsp olive oil; to taste salt and black pepper

A glazed Italian chicken al forno with zucchini, eggplant and spinach, finished with fresh basil and chili flakes, served over risotto rice.

Total time

20 min

Prep

12 min

Cook

8 min

Difficulty

medium

Cuisine

Italian

Ingredients

600gchicken breast

1 cupzucchini

150geggplant

2spinach

1 cuprisotto rice

1 tspfresh basil

1 tbspchili flakes

3 tbspolive oil

to tastesalt and black pepper

Instructions

Season the chicken breast and sear it over medium-high heat until well browned, about 8 minutes.

Add the zucchini, eggplant and spinach, cooking until softened, about 4 minutes.

Stir in the fresh basil and chili flakes for 4 minutes.

Cook the risotto rice separately, stirring in warm stock until creamy.

Let the chicken simmer for about 7 minutes so the flavors meld.

Taste and adjust the seasoning.

Serve hot over the risotto rice, garnished with fresh herbs.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

442

Protein

49.7g

Fat

16.4g

Carbs

22.1g

Fiber

2.7g

Sodium

126mg

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