Creamy Wild Mushroom Cauliflower Risotto with Chicken

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

Creamy Wild Mushroom Cauliflower Risotto with Chicken

YOUR SOLIN GENERATED RECIPE

Creamy Wild Mushroom Cauliflower Risotto with Chicken

Enjoy a comforting, nutrient-packed twist on risotto where tender wild mushrooms and finely riced cauliflower meet succulent chicken breast in a light, creamy sauce. This dish delivers a delightful balance of earthy flavors with a subtle creaminess, accented by aromatic garlic and fresh herbs for a satisfying meal from start to finish.

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NUTRITION

370kcal
Protein
33.7g
Fat
18.4g
Carbs
19.9g

SERVINGS

1 serving

INGREDIENTS

3 ounces Chicken Breast (85g)

2 cups Cauliflower Rice (150g)

1 cup Wild Mushrooms (70g)

1/2 medium Onion (50g)

1 clove Garlic (3g)

1 cup Low Sodium Chicken Broth (240g)

1 tbsp Olive Oil (14g)

2 sprigs Fresh Thyme

Salt & Pepper to taste

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PREPARATION

  • 1

    Heat the olive oil in a large skillet over medium heat.

  • 2

    Add the finely chopped onion and minced garlic, sautéing until translucent and fragrant.

  • 3

    Stir in the sliced wild mushrooms and cook until they soften and begin to release their juices, about 4-5 minutes.

  • 4

    Add the chicken breast (pre-cooked or lightly seared separately until browned) cut into bite-size pieces, and lightly season with salt and pepper.

  • 5

    Mix in the cauliflower rice and fresh thyme leaves, then pour in the low sodium chicken broth.

  • 6

    Simmer the mixture on medium-low heat, stirring occasionally, until the cauliflower is tender and the flavors meld, approximately 8-10 minutes.

  • 7

    Adjust seasoning with additional salt and pepper if needed and serve warm.

Creamy Wild Mushroom Cauliflower Risotto with Chicken

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

Creamy Wild Mushroom Cauliflower Risotto with Chicken

YOUR SOLIN GENERATED RECIPE

Creamy Wild Mushroom Cauliflower Risotto with Chicken

Enjoy a comforting, nutrient-packed twist on risotto where tender wild mushrooms and finely riced cauliflower meet succulent chicken breast in a light, creamy sauce. This dish delivers a delightful balance of earthy flavors with a subtle creaminess, accented by aromatic garlic and fresh herbs for a satisfying meal from start to finish.

NUTRITION

370kcal
Protein
33.7g
Fat
18.4g
Carbs
19.9g

SERVINGS

1 serving

INGREDIENTS

3 ounces Chicken Breast (85g)

2 cups Cauliflower Rice (150g)

1 cup Wild Mushrooms (70g)

1/2 medium Onion (50g)

1 clove Garlic (3g)

1 cup Low Sodium Chicken Broth (240g)

1 tbsp Olive Oil (14g)

2 sprigs Fresh Thyme

Salt & Pepper to taste

PREPARATION

  • 1

    Heat the olive oil in a large skillet over medium heat.

  • 2

    Add the finely chopped onion and minced garlic, sautéing until translucent and fragrant.

  • 3

    Stir in the sliced wild mushrooms and cook until they soften and begin to release their juices, about 4-5 minutes.

  • 4

    Add the chicken breast (pre-cooked or lightly seared separately until browned) cut into bite-size pieces, and lightly season with salt and pepper.

  • 5

    Mix in the cauliflower rice and fresh thyme leaves, then pour in the low sodium chicken broth.

  • 6

    Simmer the mixture on medium-low heat, stirring occasionally, until the cauliflower is tender and the flavors meld, approximately 8-10 minutes.

  • 7

    Adjust seasoning with additional salt and pepper if needed and serve warm.