1.Prepare outdoor grill for direct grilling over medium-high heat. In large skillet, toast pine nuts over medium heat 4 minutes or until lightly browned and fragrant, stirring frequently; transfer to plate to cool.

2. Spray chicken with cooking spray; sprinkle with ¼ teaspoon each salt and pepper. Place chicken on hot grill rack; cover and cook 10 minutes or until internal temperature reaches 165°, turning once. Transfer chicken to cutting board; let stand 5 minutes and cut into 1-inch pieces.

3. In medium saucepan, heat stock over medium heat. In large skillet, heat oil over medium heat. Add onion; cook and stir 5 minutes. Add freekeh; cook and stir 3 minutes. Add garlic and lemon juice; cook and stir 1 minute. Add stock, ½ cup at a time, stirring constantly after each addition until liquid is absorbed. Stir in tomatoes, nutritional yeast, chicken and ¼ teaspoon each salt and pepper; cook and stir 2 minutes. Makes about 8 cups.

4. Serve risotto sprinkled with pine nuts and basil, if desired.

• 15 g Fat
• 2 g Saturated
• 47 mg Cholesterol
• 34 g Carbohydrates
• 5 g Fiber
• 3 g Sugars
• 0 g Added Sugars
• 26 g Protien