Creamy Chicken, Roasted Vegetable, and White Bean ‘No-sotto
This risotto-like dish feels indulgent but is incredibly nourishing. The roasted vegetables and white beans are slow-energy releasing (unlike regular risotto made with rice), keeping us more satisfied and energised for longer. It also makes a perfect week-night dinner either pre-or post workout as the chicken and white beans are packed with protein. You can simply multiply the ingredients for larger quantities and it’s a winner with kids as a variety of plants are hidden within the creamy sauce. If you are extra hungry, serve with a chunky slice of sourdough to sweep up the sauce.
TIP: This is another wonderful way to use or reuse a batch of colourful roasted vegetables full of complex carbohydrates and antioxidants for energy.
Servings: 4-6 Time: 30 minutes
Ingredients
4 chicken breasts, skinless
2 tbsp mixed herbs (for poaching chicken)
2 tbsp olive oil
2 shallots or small white onions, peeled and diced
4 garlic cloves, crushed
1 tbsp mixed herbs
2 lemons
4 x 400g tins white beans (cannellini or butter beans work great), rinsed and drained
200ml chicken or vegetable stock (good quality works best eg Kallo)
4 heaped tbsp pre-roasted vegetables
Handful basil leaves, roughly chopped
100g parmesan cheese (or vegetarian alternative)
3 tbsp creme fraiche (I use Yeo Valley or Oatly for vegans)
Salt and pepper to taste
To serve:
Toasted pine nuts
Fresh basil leaves
Extra grated parmesan
Rocket leaves
Sourdough slices
Method
- In a large saucepan, cover the chicken breasts with boiling water, add the mixed herbs and simmer for 15 minutes until juices run clear. Set aside to cool slightly.
- Meanwhile, add the olive oil to a large pan over a medium heat then add the shallots and cook for 5 minutes until slightly softened. Then add the garlic, mixed herbs and zest of 1 lemon, and cook again for 2 minutes.
- Add the white beans and stock and stir well.
- Next roughly chop the cooked chicken into bite size chunks then add to the pan with the roasted vegetables and basil leaves. Combine well.
- Then reduce the heat to low and stir through the parmesan and creme fraîche. Remove from the heat after 30 seconds to ensure the mixture stays creamy and doesn’t split.
- Season with salt and pepper to taste.
- Serve immediately with toasted pine nuts, fresh basil leaves, extra parmesan, a squeeze lemon juice and some rocket leaves.
