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Prep Time:
10 Minutes
Serves:
4
Grill time:
30 Minutes

Tomato Risotto

With Feta And Grilled Chicken

Posted on by Andrea Alden
Tomato Risotto
Serves 4
Prep Time:
Grill time: 30 Minutes
Tomato Risotto With Feta And Grilled Chicken was a bit of an accident. Well, not accident but more of an "oh no, we're out of ___ what do we cook?" kind of thing. So there I was - having pulled out chicken for dinner without thinking about it. When I went to cook that evening I realized that I didn't have the ingredients to make any Sesame Chicken, and really wasn't feeling like slapping some BBQ sauce on the chicken and calling it a day. But I had some leftover rice, and a basket of cherry tomatoes...where did those come from? Anywho, after a little digging, I found a few more random things that would go well together, and suddenly dinner happened. It was delightful! 
It looks so peaceful
It looks so peaceful
It would be a shame to eat it
It would be a shame to eat it
OH, but it's so tasty!
OH, but it's so tasty!

Tomato Risotto

Serves: 4       Total Time: 40 Minutes

Ingredients

  • 4 chicken breasts
  • 2 tsp. oregano
  • 2 tsp. basil
  • 1/4 tsp. onion powder
  • 1/4 tsp. garlic powder
  • 1/4 tsp. mustard powder
  • salt and pepper to taste
  • 2 tbsp. oil
  • 20 cherry tomatoes, washed and halved
  • 1 small onion, diced
  • 2 cups of rice, cooked
  • 1/2 cup crumbled feta cheese
  • 3 fresh basil leaves, sliced

Greek Dressing

  • 2 cloves of garlic, pressed
  • 2 tsp. basil
  • 1/2 tsp. onion powder
  • 2 tsp. oregano
  • 1 tsp. Bone Dust BBQ Seasoning
  • 1 tsp. brown sugar
  • 1/4 tsp. turmeric
  • 1/4 cup lemon juice
  • 2 tbsp. wine vinegar
  • 1 tsp. mustard
  • 1 cup of extra virgin olive oil

Directions

Step 1
Oil your grids and preheat your grill to 375°F or so.
Step 2
In a small bowl, combine the oregano, basil, onion, garlic, mustard, salt, and pepper. Season the chicken breasts.
Step 3
Grill your chicken over direct heat for about 7 minutes per side, or until a thermometer reads 165°F.
Step 4
In a bowl, whisk together the greek dressing, begin with the spices, then add the lemon juice, vinegar, and mustard. Slowly whisk in the oil until the dressing is thick and creamy. Congratulations, you just made an emulsion.
Step 5
Wile the chicken is grilling, heat the 2 tbsp. oil in a frying pan or skillet on the side burner of your grill (if you have one, the stove works as well). Fry the onion and tomatoes until soft. Add the rice, and continue to cook. Stir in some of the dressing until you have reached your desired consistency, I went a little light, keeping my rice granular, but if you prefer something a little thicker, go for it, or add a little chicken stock. When you're happy, toss in about 2/3 of the crumbled feta and about half of the fresh basil leaves.
Step 6
Once the chicken is cooked through, remove from the grill and let it rest for 5 minutes before slicing. Plate the rice, then top with sliced chicken, garnish with the remaining feta and basil.
Tomato Risotto With Feta And Grilled Chicken turned out so well that I had it again for lunch the very next day. It's aromatic and beautiful looking too, so you can totally get away with serving this simple meal at a family function. What have you thrown together with seemingly random ingredients? How did it turn out? Leave a comment on the blog and tell us! 

Happy Grilling!


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