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