CARBS 33% / PROTEIN 33% / FATS 33%

Chicken and almond risotto bowl

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Water - 400ml
Chicken Breast - 280g
Arborio risotto rice - 104g
Onions - 96g
Lemon juice fresh - 5tsp
Almonds with skin - 30g
Oil olive - 3tsp
Stock cubes chicken - 1
Fresh Parsley - 6g
Garlic Cloves - 2


  1. Heat the oil in a large pot. Add the chopped almonds and cook just until fragrant, stirring all the while. Remove immediately, once most of them have started to turn light brown.
  2. Add the onions and cook until soft, add the chicken until seared then add the garlic for 30 seconds.
  3. Add the rice and mix in with the other ingredients, fry and keep stirring until the grains turn translucent (about 1 minute).
  4. Add about half a cup of stock at a time, until it is mostly absorbed by the rice, then add another half a cup and repeat until the rice is al dente.
  5. Stir in the parsley, lemon juice and almonds and stir, season with salt and pepper and serve.