Creamy Wild Mushroom Cauliflower Risotto

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Wild Mushroom Cauliflower Risotto

YOUR SOLIN GENERATED RECIPE

Creamy Wild Mushroom Cauliflower Risotto

Savor a comforting bowl of risotto reinvented with cauliflower rice and wild mushrooms, enriched with lean chicken breast and a creamy swirl of low-fat Greek yogurt. This dish features tender chicken, aromatic garlic and onion, and earthy wild mushrooms, all brought together with a splash of olive oil and herbs, delivering a delightful balance of textures and a burst of umami in every bite.

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NUTRITION

347kcal
Protein
45.7g
Fat
8.2g
Carbs
21.8g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

2 cups Cauliflower Rice

1 cup Wild Mushrooms

1/2 cup Low-Fat Plain Greek Yogurt

1/2 small Onion

2 cloves Garlic

1/2 cup Low-Sodium Chicken Broth

1 teaspoon Olive Oil

2 sprigs Fresh Thyme

Salt & Pepper to taste

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PREPARATION

  • 1

    Season the chicken breast with salt and pepper.

  • 2

    In a skillet, heat the olive oil over medium heat and sauté the chicken until it is cooked through. Remove the chicken from the skillet and set aside.

  • 3

    In the same skillet, add the chopped onion and garlic. Sauté until translucent and aromatic.

  • 4

    Add the wild mushrooms and fresh thyme to the skillet. Cook until the mushrooms soften and release their juices.

  • 5

    Stir in the cauliflower rice and pour in the chicken broth. Let it simmer gently, allowing the cauliflower to become tender, about 5-7 minutes.

  • 6

    Dice or shred the cooked chicken breast and mix it back into the skillet.

  • 7

    Remove the skillet from heat and stir in the low-fat Greek yogurt to achieve a creamy texture. Adjust seasoning with additional salt and pepper if needed.

  • 8

    Serve immediately, garnished with a sprig of thyme if desired.

Creamy Wild Mushroom Cauliflower Risotto

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Wild Mushroom Cauliflower Risotto

YOUR SOLIN GENERATED RECIPE

Creamy Wild Mushroom Cauliflower Risotto

Savor a comforting bowl of risotto reinvented with cauliflower rice and wild mushrooms, enriched with lean chicken breast and a creamy swirl of low-fat Greek yogurt. This dish features tender chicken, aromatic garlic and onion, and earthy wild mushrooms, all brought together with a splash of olive oil and herbs, delivering a delightful balance of textures and a burst of umami in every bite.

NUTRITION

347kcal
Protein
45.7g
Fat
8.2g
Carbs
21.8g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

2 cups Cauliflower Rice

1 cup Wild Mushrooms

1/2 cup Low-Fat Plain Greek Yogurt

1/2 small Onion

2 cloves Garlic

1/2 cup Low-Sodium Chicken Broth

1 teaspoon Olive Oil

2 sprigs Fresh Thyme

Salt & Pepper to taste

PREPARATION

  • 1

    Season the chicken breast with salt and pepper.

  • 2

    In a skillet, heat the olive oil over medium heat and sauté the chicken until it is cooked through. Remove the chicken from the skillet and set aside.

  • 3

    In the same skillet, add the chopped onion and garlic. Sauté until translucent and aromatic.

  • 4

    Add the wild mushrooms and fresh thyme to the skillet. Cook until the mushrooms soften and release their juices.

  • 5

    Stir in the cauliflower rice and pour in the chicken broth. Let it simmer gently, allowing the cauliflower to become tender, about 5-7 minutes.

  • 6

    Dice or shred the cooked chicken breast and mix it back into the skillet.

  • 7

    Remove the skillet from heat and stir in the low-fat Greek yogurt to achieve a creamy texture. Adjust seasoning with additional salt and pepper if needed.

  • 8

    Serve immediately, garnished with a sprig of thyme if desired.