Roasted Veggie Risotto + Chicken | Ready To Eat Meal

Any time is a good time to savor this elegant vegan risotto. Arborio rice, red onions, and garlic are simmered in red wine, low and slow until creamy and tender, then sprinkled with basil and nutritional yeast to add a “cheesy” note. On the side: a vibrant mix of roasted bell peppers, zucchini, and cherry tomatoes, plus a serving of toasted pine nuts, which adds a light nutty crunch. Finally, topped with a juicy herb-roasted chicken breast.

Nutrition Values for 1 Tray of Tomato & Roasted Vegetable Risotto is as follows: Calories 440, Fat 20 g, Saturated Fat 2 g, Cholesterol 0 mg, Sodium 690 mg, Carbohydrates 56 g, Fiber 3 g, Sugar 5 g, Protein 10 g.

Ingredients for Tomato & Roasted Vegetable Risotto: water, arborio rice, red bell peppers, zucchini, grape tomatoes, pine nuts, crushed tomatoes (tomatoes, tomato puree, less than 2% salt, citric acid), red onions, cabernet sauvignon wine (grapes, sulfites), olive oil, nutritional yeast flakes (dried yeast, niacin, pyridoxine hydrochloride (b6), riboflavin, thiamine hydrochloride, (thiamine), folic acid, cobalamin (b12)), sea salt, garlic, basil, black pepper

Nutrition Values for 1 Serving of Roasted Herb Chicken is as follows: Calories 210, Fat 7 g, Saturated Fat 1 g, Cholesterol 110 mg, Sodium 300 mg, Carbohydrates <1 g, Fiber 0 g, Sugar 0 g, Protein 34 g.

Ingredients for Roasted Herb Chicken: chicken breast, olive oil, garlic, red wine vinegar, sea salt, granulated onion, italian seasoning (marjoram, thyme, rosemary, savory, sage, oregano, basil), black pepper