Raspberry-Balsamic Chicken & Half-way Risotto

Okay, so I did cook again.

Tonight’s menu was:

  • Raspberry-Balsamic Chicken
  • “Half-way” Risotto with peas, spinach, and yellow squash

Raspberry-Balsamic Chicken (recipe modified from Cooking Light)

  • 1 tbsp olive oil
  • 1 tsp. dried thyme
  • 1 tsp salt, divided
  • 4 (4 oz.) skinned, boneless chicken breast halves (use thin ones, cutlets, or pound them – you just want roughly this much)
  • 1/3 c. raspberry preserves
  • 3 Tbsp. balsamic vinegar
  • 1/4 tsp. black pepper
  • 1 1/2 tsp. dried rosemary
  1. Heat oil in nonstick skillet over med-high heat until hot. Add chicken to pan. Season with thyme, rosemary, and salt. Saute 6 minutes on each side or until done.
  2. In a small, seperate pan, set heat to medium. Add rest of salt, preserves, vinegar, and pepper to pan. Stir constantly until preserves melt.
  3. Spoon sauce into chicken skillet and continue to cook until chicken is done and is all coated by sauce.
  4. Serve immediately.

“Half-way” Risotto with peas, spinach, and yellow squash (okay so this is in no way a real risotto, it is just way creamier than regular rice so I think it’s half-way in between….my recipe)

  • 2 Tbsp. olive oil, divided
  • 1/4 tsp. sugar
  • 2 tsp. dried rubbed sage
  • 3 cups chopped fresh spinach
  • 1/2 fresh, shelled peas
  • 1 small-medium yellow squash
  • 1 3/4 cup vegetable broth
  • 1 cup Arborio rice or other short-grain white rice
  • 1/4 cup dry white wine
  • salt
  • pepper
  • 6 tbsp. grated fresh Parmesan cheese (I left on the side because of my non-dairy diet but my family had some)
  1. In a medium saucepan, bring the vegetable broth, pinch of salt, and 1 Tbsp, olive oil to a boil. Once boiling, add the rice and reduce to a simmer. Cover and simmer for 20 minutes. Let stand for 5 minutes or until all the liquid is absorbed. You want it fluffy.
  2. Heat 1 Tbsp. olive oil in a large saucepan over med-high heat. Saute the squash and sugar until it becomes soft. Add the spinach, white wine, and 1 tsp. sage. Saute until spinach is fully wilted.
  3. Stir the peas and remaining sage into the rice. Add the spinach-squash mixture and stir together.
  4. Season with plenty of salt and pepper. Serve warm.

The fresh spinach

Chop up the yellow squash

Final product

Both of these dishes were delicious and so good together. And all gluten-free. 🙂 I was proud of myself. I didn’t even feel anxious cooking or eating tonight. Yay! The spinach and peas were fresh from my dad’s garden. Cooking with these pure, clean ingredients and having such a light meal (like light ingredients, not light portion) makes me feel so GOOD afterwards.

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