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This gluten and lactose-free gremolata chicken, served on a bed of creamy risotto and topped with zingy lemon spinach, is the perfect dish to warm up a chilly autumn evening.

Gremolata Chicken with Pea Risotto & Lemon Spinach

This gluten and lactose-free gremolata chicken, served on a bed of creamy risotto and topped with zingy lemon spinach, is the perfect dish to warm up a chilly autumn evening.
Course Main Course
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 4

Ingredients

For the pea puree:

  • 2 tablespoons olive oil
  • 1 medium onion finely chopped
  • 175 g frozen peas
  • 25 g fresh thyme roughly chopped
  • 200 ml water

For the risotto:

  • 3 tablespoons olive oil
  • 1 medium onion finely chopped
  • 2 garlic cloves
  • 150 g Arborio rice
  • 150 ml white wine
  • 700 ml hot vegetable stock
  • 175 g frozen peas
  • 3 tablespoons Tesco Lactose Free Crème Fraîche

For the gremolata chicken:

  • 2 free range chicken breasts
  • 2 medium free range eggs beaten
  • 170 g gluten-free breadcrumbs
  • 4 tablespoons flat leaf parsley roughly chopped
  • Zest of 1 lemon
  • Salt & freshly ground black pepper
  • 3 tbsp rapeseed oil for shallow frying

For the spinach:

  • 225 g baby spinach
  • 1 tablespoon extra-virgin olive oil plus extra for serving
  • Juice of ½ a lemon
  • Salt & freshly ground black pepper

Instructions

Start by making the pea puree.

  1. Heat the olive oil in a pan over a medium heat. Add the chopped onion and cook until softened (about 5 minutes).
  2. Add in the frozen peas and the boiling water. Season, then bring to the boil, cover and cook for a couple of minutes. Stir in all the thyme (stalks included) and cook for another minute.
  3. Blend until smooth, season to taste and set aside to cool.

Next, get started on the risotto.

  1. Wash and dry your pan and place it over a medium heat. Start by warming the oil then add in the chopped onion and cook for about 5 minutes (until soft and translucent). Add the crushed garlic cloves and cook for two more minutes.
  2. Stir in the rice and cook for a minute. Pour in the wine and cook until absorbed.
  3. Add in one ladle of hot stock and stir constantly, until the liquid has been absorbed. Repeat the process until you have used all the stock. This should take approximately 15 minutes, during which you can get started on the gremolata chicken (but don’t take your eyes off the risotto for more than a minute!).
  4. Sprinkle the frozen peas over the risotto and cook for a further 5 minutes, until the peas are cooked and the rice is just tender. Season to taste.

Make the gremolata chicken.

  1. Place the chicken breasts between two pieces of cling film. Using a rolling pin, bat out each piece to ½ cm thickness and season with black pepper.
  2. Mix together the breadcrumbs, parsley and lemon zest and season with black pepper and a little sea salt. Place on a plate. Dip the chicken quickly in the egg and coat with the crumb mixture.
  3. Heat the rapeseed oil in a large non-stick frying pan on a medium heat. Add the chicken and cook for approximately 3 to 4 minutes on each side or until the breadcrumbs are golden and the chicken is cooked through.

Prep the spinach.

  1. Shred the chicken into a mixing bowl and toss through the olive oil and lemon juice. Season to taste.

Serve.

  1. To serve, mix the risotto with the creamy pea puree. Spoon onto plates, stir through some crème fraîche and top with the chicken. Finish with a handful of the zingy spinach.