Grilled Chicken and Veggie Risotto

There’s something comforting about a creamy bowl studded with bright grilled vegetables and tender slices of chicken. This Grilled Chicken and Veggie Risotto balances smoky char, peppery arugula, zingy lemon, and a luxurious four-cheese base for fast, satisfying weeknight dinners or relaxed weekend plates. It’s colorful, simple to assemble, and built from accessible ingredients that come together in under an hour.

Why you’ll love this recipe

This Grilled Chicken and Veggie Risotto is perfect when you want a cozy, plated meal that still feels fresh. The Knorr Selects Four Cheese Risotto packets make the risotto base creamy and quick, so you spend less time stirring and more time enjoying the bright grilled vegetables and lemony finish. Adding arugula at the end keeps the dish lively and balances the richness of the cheese. Sliced, grilled chicken makes it filling without weighing it down.

Ingredients

• 2 red bell peppers, sliced
• 2 yellow bell peppers, sliced
• 4 zucchinis, sliced
• 2 4.5 oz Knorr Selects Four Cheese Risotto
• 2 cups arugula
• 2 large grilled chicken breast, sliced
• 1 tablespoons of lemon zest
• parsley
• lemon wedges
• Salt and pepper, to taste
• 2 tablespoons olive oil (for grilling and finishing)
• About 3-4 cups water or low-sodium broth (see package instructions)

Prep and equipment

You’ll need a grill or grill pan for the vegetables and chicken, a medium saucepan for the risotto packets, a mixing bowl, and a sharp knife. Prep your vegetables and slice the grilled chicken before you begin cooking the risotto so the timing lines up and everything stays hot and fresh.

Step-by-step instructions

Follow these clear, ordered steps for the best results. The directions match the ingredient list exactly—no surprises.

1. Prep the vegetables and chicken: Rinse the red bell peppers, yellow bell peppers, and zucchinis. Slice the bell peppers into even strips and slice the zucchinis into rounds or half-moons about 1/4–1/2 inch thick. Pat the chicken breasts dry if they are not already grilled; if your chicken is not yet cooked, pre-grill as described below. Set the sliced grilled chicken breasts aside on a plate and keep warm.
2. Heat the grill or grill pan: Preheat your grill or a large grill pan over medium-high heat. Brush the grill grates or pan with a little olive oil to prevent sticking.
3. Season and grill the vegetables: Toss the sliced red and yellow bell peppers and the sliced zucchinis with about 1 tablespoon olive oil, salt, and pepper. Arrange them in a single layer on the hot grill. Grill the vegetables until they have char marks and are tender, about 3–5 minutes per side depending on thickness. Remove the vegetables to a platter once done.
4. Grill the chicken (if not already grilled): If your chicken breasts are not yet cooked, brush them with olive oil and season lightly with salt and pepper. Grill the chicken over medium-high heat for about 6–8 minutes per side, or until the internal temperature reaches 165°F (74°C). Let the chicken rest 5 minutes, then slice into even pieces. If the chicken is already grilled, simply slice and keep warm.
5. Prepare the risotto base: In a medium saucepan, bring 3–4 cups of water or low-sodium broth to a gentle boil, following the Knorr Selects package guidance. Reduce heat to low so the liquid stays hot but not vigorously boiling. Open the two 4.5 oz Knorr Selects Four Cheese Risotto packets; measure and combine per package instructions into the saucepan, stirring to dissolve and create a creamy consistency. Keep stirring occasionally so the risotto is smooth and heated through.
6. Fold in vegetables and greens: When the risotto is thick and creamy, fold in the grilled red and yellow bell peppers and the sliced zucchinis. Stir gently until the vegetables are evenly distributed. Add the 2 cups of arugula and stir briefly—just long enough for the arugula to wilt slightly while retaining its peppery bite.
7. Finish with chicken and lemon: Add the sliced grilled chicken breasts to the risotto and vegetables, folding gently to combine. Sprinkle the tablespoon of lemon zest over the top and drizzle with the remaining olive oil if desired. Taste and adjust seasoning with salt and pepper.
8. Plate and garnish: Divide the risotto among serving bowls or plates. Garnish with chopped parsley and a lemon wedge on the side for squeezing. Serve immediately so the risotto keeps its creamy texture.

Taste and texture tips

• Use hot liquid when preparing the risotto packets to keep the texture smooth and avoid clumping.
• Grill the vegetables until they have visible char marks but still hold some structure—this gives a nice contrast between the creamy risotto and the veggies’ bite.
• If the risotto becomes too thick while assembling, stir in a splash of hot water or broth to loosen it to your preferred consistency.

Serving ideas

This Grilled Chicken and Veggie Risotto is a complete meal on its own, but you can elevate the plate with a few simple additions. Serve with extra lemon wedges, a scattering of fresh parsley, or a light side salad. For a bit of crunch, sprinkle toasted pine nuts or slivered almonds over the top.

Make-ahead and storage

If you have leftovers, cool the risotto to room temperature and store it in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over low heat with a splash of water or broth to restore creaminess. Avoid reheating in a very high oven or microwave without adding liquid, as the rice can dry out.

Frequently asked questions

Can I swap the arugula for another green? Yes—baby spinach or baby kale work well. Add them at the same stage so they wilt slightly without overcooking.

Can I make this vegetarian? Omit the grilled chicken and add extra grilled veggies or a protein like marinated and grilled tofu or tempeh slices prepared to your taste.

Can I use fresh grated cheese instead of the risotto packets? You could, but the packets are formulated for a quick, creamy finish. If you use a traditional risotto method, plan for additional stirring time and use short-grain rice like arborio with grated cheese to taste.

Final notes

Bright, creamy, and thoroughly satisfying, this Grilled Chicken and Veggie Risotto is a wonderful weeknight centerpiece and a lovely way to highlight seasonal produce. The grilled peppers and zucchinis add color and charred flavor while the lemon zest and arugula lift the whole dish. Keep the ingredients simple, follow the steps in order, and you’ll have a delicious meal ready straight from the grill to the table.