Directions

1. Turn on your grill to high or oven to 400 fahrenheit. Prepare the chicken by placing it in a large bowl and adding 1 tbsp of olive oil, salt, pepper and herbs de provence. You will cook the chicken for 6 minutes on either side, or until the temperature in the thickest part of the chicken reads 165 degrees.

2. Bring a pot of chicken stock to a boil.
3. While you are waiting for the chicken stock to boil, add the olive oil to a medium sized pan. Once it is hot, you can add spinach and carrots. The spinach will be done before the carrots.
4. In another pot on medium heat, add rice and saute for 2-3 minutes
5. Once the chicken stock is to a boil, you can add one ladle at a time to the rice, waiting until each ladle is absorbed to add another
6. Once all of the chicken stock has been added to the rice, you can add the parmesan and stir.
7. Pour 1 pouch of savory mushroom gourmet gravy into a microwave safe bowl and microwave it for 29 seconds.
8. Plate the risotto, chicken, spinach and carrots. Then, add the savory mushroom gourmet gravy.
9. Enjoy!