Hawaiian shrimp poke bowl
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Sheet pan dinners are your saviour on busy weeknights. Everything cooks up together, no fuss. Winner, winner, chicken dinner!
Roasted Chicken Risotto: Bring 900 mL chicken broth to a low simmer. Cook 1 cup arborio rice in 2 tbsp oil in a large pot over medium heat, 1 to 2 min. Add 1 ladle of broth at a time, stirring constantly until rice is tender, about 20 minutes. Chop chicken (discarding bones and skin), carrots, onion and garlic into bite-sized pieces and add to risotto. Stir in ¾ cup finely grated Parmesan cheese and juice from remaining lemon.
Chicken Dinner Salad: Toss mixed salad greens in a large bowl with your favourite vinaigrette. Divide among 4 plates. Top with chopped reheated leftover chicken and vegetables. Add some crumbled feta cheese, if desired. Drizzle with juice from remaining lemon.
Originally published in the March + April 2018 issue. Photo by Erik Putz.