Lemon Chicken Risotto

My hubby likes chicken and rice, so I try to have different combinations for a little variety. This is a good one that doesn't really need a side dish since the veggies are already in it.

Recipe
Adapted from Pampered Chef

2 boneless, skinless chicken breasts, pounded flat
Salt & pepper
1 T olive oil
1-3 lemons, halved (depending on how much lemon flavor you like - I use 3)
1 medium onion, diced
1-3 garlic cloved put through a garlic press (we like garlic so I use 3)
2 packages pre-cooked rice, 8.8 ounces each (we use Uncle Ben's Ready Rice in the Brown Rice flavor)
1 medium carrot, julienned or chopped
1 medium zucchini, sliced
8 oz. (about 1/2 can) peeled, diced tomatoes, drained
2-2 1/2 cups low sodium chicken broth
1/2 cup asiago cheese, grated (you can substitute parmesean)
1/4 cup fresh basil leaves, sliced
2 ounces mascarpone cheese (optional)

Directions

Season chicken with salt and pepper. Heat a large skillet over medium-high heat and lightly spray with nonstick spray. Arrange chicken and lemon halves, cut sides down, in the skillet. Cook 6-8 minutes or until chicken is no longer pink, turning once. Remove from skillet. Cool slightly and cut into bite-sized pieces.

Lightly spray same skillet with nonstick spray. Cook onion and garlic over medium heat until onions have softened.

Add rice and juice from carmelized lemons (be sure not to let the seeds in). Cook and stir 3-4 minutes.

Add carrot, zucchini, tomatoes and 2 cups of broth to skillet; bring to a boil. Reduce heat to medium and simmer 4-5 minutes or until broth thickens slightly.


Stir in chicken and cook until heated through.

Remove from heat and add cheese and basil. Stir until cheese melts and sauce thickens (adjust consistency with additional broth if necessary). Stir in mascarpone, if desired.

Serve and eat.