Italian Garlic Chicken w/ Rustic Risotto

I love love love Italian food, but it's hard to go to an Italian restaurant and not drool over the glutenous pizzas and pastas. Here's an Italian dinner that beats out those drool-worthy gluten-filled meals hands down.

Garlic Garlic Chicken:

2 chicken breasts
Marinade:
1/4 cup olive oil
2 tbsp vinegar (i reccomend apple cider or white wine)
1 tbsp gluten-free mustard
1 tsp lemon juice
2 tbsp or cloves chopped garlic
1/2 tsp salt
1/2 tsp pepper
1 tsp rosemary
1 tsp pesto

Preheat oven to 425. Mix marinade ingredients well and place in gallon-size ziplock bag with chicken to marinate 30 minutes to an hour. Take out chicken and put on baking sheet. Pour any marinade left in bag on top of chicken. Put in oven, cook 17-20 minutes.

Rustic Risotto
1 cup Arborio Rice
1 tbsp Olive Oil
4 cups Chicken Broth
1 Cup Milk or Coconut Milk
1 onion diced
1 cup sliced mushrooms
1 bell pepper thinly sliced
2 diced tomatoes
Salt and Pepper
1 tsp chopped garlic

Heat oil on high heat in a medium pan. Reduce heat to medium and add in Rice. Let rice turn golden brown (approx 2 minutes) stirring a bit. Add in 1 cup chicken broth at a time and allow rice to soak up liquid prior to adding more broth. Lastly add in one cup of milk. While the risotto cooks, stir fry the onion, mushrooms, bell pepper and tomatoes. When the risotto is fully cooked and soaks in all liquids, combine it with the stir-fry. Add in the salt, pepper and garlic. Enjoy with garlic garlic chicken!