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Grilled Chicken & Summer Tomato Freekeh Risotto

Grilled Chicken & Summer Tomato Freekeh Risotto

Prep time: 20 minutes
Grill/Cook Time: 27 minutes
Serves: 4

  • 1/4 cup raw pine nuts
  • 2 boneless, skinless chicken breasts (about 6 oz each)
  • 4 cups unsalted vegetable stock
  • 2 tbsp olive oil
  • 1/2 medium yellow onion, thinly sliced
  • 1 cup dry freekeh, rinsed and drained
  • 2 garlic cloves, minced
  • 2 tbsp fresh lemon juice
  • 1 cup chopped heirloom tomatoes
  • 2 tbsp nutritional yeast
  • chopped fresh basil for garnish (optional)


  1. Prepare outdoor grill for direct grilling over medium-high heat. In large skillet, toast pine nuts over medium heat 4 minutes or until lightly browned and fragrant, stirring frequently; transfer to plate to cool.
  2. Spray chicken with cooking spray; sprinkle with 1/4 teaspoon each salt and pepper. Place chicken on hot grill rack; cover and cook 10 minutes or until internal temperature reaches 165°, turning once. Transfer chicken to cutting board; let stand 5 minutes and cut into 1-inch pieces.
  3. In medium saucepan, heat stock over medium heat. In large skillet, heat oil over medium heat. Add onion; cook and stir 5 minutes. Add freekeh; cook and stir 3 minutes. Add garlic and lemon juice; cook and stir 1 minute. Add stock, 1/2 cup at a time, stirring constantly after each additional until liquid is absorbed. Stir in tomatoes, nutritional yeast, chicken and 1/4 teaspoon each salt and pepper; cook and stir 2 minutes. Makes about 8 cups.
  4. Serve risotto sprinkled with pine nuts and basil if desired.

Per serving: 394 calories, 15g fat (2g saturated), 47mg cholestrol, 435mg sodium, 34g carbohydrates, 5g fiber, 3g sugars, 0g added sugars, 26g protein.

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