YOUR SOLIN GENERATED RECIPE
Creamy Wild Mushroom Cauliflower Risotto with Grilled Chicken
Enjoy a comforting bowl of creamy wild mushroom cauliflower risotto enhanced with tender grilled chicken breast. This delightful dish combines the earthiness of wild mushrooms with the subtle crunch of cauliflower rice, all enveloped in a light, velvety cream sauce. It's a harmonious blend of flavors and textures that's both satisfying and nourishing.
INGREDIENTS
4 oz Chicken Breast
1.5 cups Cauliflower Rice
2 cups Wild Mushrooms
1/4 medium Yellow Onion
1 clove Garlic
1 cup Low-Sodium Vegetable Broth
2 tbsp Light Cream Cheese
1 tsp Olive Oil
2 sprigs Fresh Thyme
Salt and Pepper to taste
PREPARATION
Season the chicken breast with salt and pepper. In a non-stick pan, heat half the olive oil over medium heat and grill the chicken breast until fully cooked, about 5-6 minutes per side. Remove from pan and keep warm before slicing.
In the same pan, add the remaining olive oil. Sauté the finely chopped onion and minced garlic until they are soft and translucent.
Add the sliced wild mushrooms to the pan and cook until they release their moisture and begin to brown, about 4-5 minutes. Stir occasionally and add the fresh thyme sprigs.
Stir in the cauliflower rice and cook for another 2 minutes. Pour in the low-sodium vegetable broth, allowing the mixture to simmer until most of the liquid is absorbed, about 5 minutes.
Mix in the light cream cheese until the risotto becomes creamy. Adjust seasoning with salt and pepper.
Slice the grilled chicken breast and gently fold it into the risotto or serve it on top.
Garnish with a sprig of thyme or a light drizzle of olive oil, then serve warm.