NUTRITION

SERVINGS

INGREDIENTS

4 ounces Chicken Breast

1.5 cups Cauliflower Rice

1 cup Wild Mushrooms (sliced)

1 small Shallot, diced

1 clove Garlic, minced

1 teaspoon Olive Oil

1 cup Low-Sodium Chicken Broth

2 tablespoons Low-Fat Parmesan Cheese

2 tablespoons Low-Fat Greek Yogurt

Salt and Pepper to taste

PREPARATION

• 1

  Preheat a skillet over medium heat and add the olive oil.

• 2

  Season the chicken breast with salt and pepper. Grill or pan-sear the chicken for about 6-7 minutes per side until fully cooked. Remove from heat and slice into strips.

• 3

  In the same skillet, add the diced shallot and minced garlic. Sauté until fragrant and translucent.

• 4

  Add the sliced wild mushrooms and cook for about 4-5 minutes until they release their moisture and begin to brown.

• 5

  Mix in the cauliflower rice and stir to combine with the mushrooms and shallots.

• 6

  Pour in the low-sodium chicken broth and let the mixture simmer on medium-low heat for about 5 minutes, stirring occasionally until the cauliflower is tender.

• 7

  Stir in the low-fat Greek yogurt and low-fat Parmesan cheese to create a creamy texture. Adjust seasoning with salt and pepper if needed.

• 8

  Fold in the sliced grilled chicken breast, warming it through with the risotto.

• 9

  Serve warm and enjoy this creamy, protein-packed risotto as a comforting meal for any time of day.