Tomato Basil Spinach Risotto

Risottos can be really heavy with a lot of butter and cheese. I’ve cut down on the cheese and butter in this recipe plus added in some extra veggies to make it a healthier side dish. This recipe is a great base for any type of risotto – you could add more veggies like mushrooms or asparagus too.

Tomato Basil Spinach Risotto

Serves 4 – Prep Time 10 minutes – Cook Time 20 minutes


  • 1 cup arborio rice
  • 2 cups reduced-sodium chicken broth
  • 1 tbsp unsalted butter (optional)
  • 1/4 cup fresh basil
  • 1/2 cup spinach
  • 3 cloves garlic
  • 1/4 cup parmesan (optional)
  • 10 cherry tomatoes, halved
  • 1/2 lemon, zested
  • salt & pepper to taste


Combine rice, broth, and butter in a medium pot. Bring to a boil and reduce to a simmer (for about 20 minutes). While the rice cooks, combine basil, spinach, and garlic in the base of a food processor. Pulse until minced, scraping down the sides as needed. Once the rice is cooked add in parmesan and tomatoes until cheese is melted. Season with salt & pepper. Top with lemon zest to serve – pairs great withs seafood and poultry.

Mediterranean Sheet Pan Chicken and Veggies

Looking for your next meal prep recipe? Try out this Mediterranean Sheet Pan Chicken and Veggies recipe adapted from Half Baked Harvest!

I love making Mediterranean foods – did you know there are a lot of health benefits to eating a Mediterranean diet? Research shows that people following a Mediterranean diet have reduced risk for cardiovascular disease, cancer, diabetes, Alzheimer’s disease, and inflammation (an underlying process of most chronic diseases). Following a Mediterranean diet can also promote healthy weight maintenance.

A Mediterranean diet is packed with plant-based foods, lean meats, and heart healthy fats. The emphasis on plant-based foods means adding a lot of antioxidants (the compounds that give plants their bright colors) to the diet which help fight inflammation. Heart healthy fats are also anti-inflammatory and include avocados, olive oil, nuts, and seeds. To learn more about the Mediterranean diet head on over to Today’s Dietitian.

Mediterranean Sheet Pan Chicken and Veggies Recipe

Serves 4Prep Time 15 Minutes – Cook Time 45 Minutes


  • 2 chicken breasts
  • 3 tbsp olive oil, divided
  • 2 lemons
  • 2 tbsp balsamic vinegar
  • 2 tbsp fresh dill, chopped
  • 1 tbsp paprika
  • 2 cloves garlic, minced
  • salt & pepper to taste
  • 1 medium sweet potato, sliced
  • 1 small cauliflower, florets
  • 1 red pepper, sliced
  • 1 bundle broccolini
  • 1 sweet onion, sliced
  • 1/4 cup crumbled feta
  • 1/4 cup oil packed sun-dried tomatoes
  • 1/3 cup kalamata olives, pitted


  1. Preheat oven to 425F
  2. On a rimmed baking sheet, combine chicken, 2 tablespoons olive oil, juice of one lemon, balsamic vinegar, dill, paprika, garlic and salt & pepper. Toss well to coat the chicken. Add the sweet potato, cauliflower, broccolini, bell pepper, and onions. Drizzle with remaining 1 tablespoons olive oil. Arrange in an even layer. Add lemon slices (from remaining lemon) and transfer to the oven. Roast for 40-45 minutes, tossing halfway through cooking until the chicken is cooked and veggies are crispy.
  3. While the chicken cooks combine feta, sun-dried tomatoes, and olives in a bowl
  4. Top chicken with feta mixture to serve!

Get the original recipe from Half Baked Harvest here.