Grilled Chicken and Veggie Risotto

A bright, hearty risotto finished with grilled vegetables, sliced chicken, lemon zest and peppery arugula.

Prep Time15

Cook Time20

Total Time35

Servings: 4 servings

2 red bell peppers sliced
2 yellow bell peppers sliced
4 zucchinis sliced
2 Knorr Selects Four Cheese Risotto packets 4.5 oz each; prepare according to package instructions
2 cups arugula
2 large grilled chicken breasts sliced
1 tablespoon lemon zest
parsley for serving
lemon wedges for serving

Heat a grill or grill pan to medium-high and spray the grates or a grilling basket with nonstick spray.
Place the sliced zucchinis and sliced red and yellow bell peppers on the grill and cook, turning as needed, until tender and lightly charred, about 8 minutes total. Remove from the grill and set aside.
Prepare the two Knorr Selects Four Cheese Risotto packets according to the package instructions in a large saucepan.
Once the risotto is cooked and creamy, stir in the lemon zest and arugula until the arugula wilts slightly.
Add the sliced grilled chicken and the grilled vegetables to the risotto and stir gently to combine and heat through.
Serve the risotto topped with chopped parsley and lemon wedges on the side.