AuthorMike EgrieCategoryDifficultyIntermediate
Grilled Chicken & Summer Tomato Freekeh Risotto
Yields4 Servings
Prep Time20 minsCook Time27 minsTotal Time47 mins
 ¼ cup raw pine nuts
 12 oz 2 boneless, skinless chicken breasts
 4 cups unsalted vegetable stock
 2 tbsp olive oil
 ½ 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.

Ingredients

 ¼ cup raw pine nuts
 12 oz 2 boneless, skinless chicken breasts
 4 cups unsalted vegetable stock
 2 tbsp olive oil
 ½ 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)

Directions

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.

Grilled Chicken & Summer Tomato Freekeh Risotto
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