YOUR SOLIN GENERATED RECIPE
Creamy Wild Mushroom Cauliflower Risotto with Seared Chicken
Savor a comforting bowl of creamy wild mushroom cauliflower risotto elevated with tender, seared chicken breast. This dish combines the earthy flavors of a medley of wild mushrooms and cauliflower rice with a subtle creaminess from nutritional yeast and a touch of olive oil. Perfect for breakfast, lunch, or dinner, it offers a delightful balance of textures and a savory finish that warms the soul.
INGREDIENTS
4 oz Chicken Breast
2 cups Cauliflower Rice
1 cup Wild Mushrooms (mixed)
1/4 cup Chopped Onion
1 clove Garlic, minced
1/2 cup Low-Sodium Chicken Broth
2 tbsp Nutritional Yeast
1 tsp Olive Oil
Salt and Pepper to taste
PREPARATION
Season the chicken breast lightly with salt and pepper. Sear it in a non-stick skillet over medium heat with half the olive oil until golden and cooked through, about 4-5 minutes per side. Remove and set aside to rest before slicing.
In the same skillet, add the remaining olive oil and sauté the chopped onion over medium heat until it softens and becomes translucent.
Add the minced garlic, and then the wild mushrooms. Sauté until the mushrooms release their moisture and begin to brown, about 4 minutes.
Mix in the cauliflower rice and stir well to combine with the mushrooms and onions. Let it warm for about 2 minutes.
Pour in the chicken broth and sprinkle in the nutritional yeast. Stir thoroughly to create a creamy consistency. Allow the mixture to simmer over low-medium heat for 3-4 minutes, until the rice has softened and absorbed some of the broth.
Taste and adjust seasoning with salt and pepper as needed.
Slice the seared chicken breast and serve atop or alongside your creamy wild mushroom cauliflower risotto. Enjoy warm.