NUTRITION

SERVINGS

INGREDIENTS

5 ounces Chicken Breast

1 cup Cauliflower Rice

1 cup Wild Mushrooms, sliced

2 tablespoons Shallots, minced

2 cloves Garlic, minced

1 cup Low-Sodium Chicken Broth

1 tablespoon Olive Oil

1 tablespoon Nutritional Yeast

4 tablespoons White Wine (optional)

Salt and Pepper to taste

PREPARATION

• 1

  Pat the chicken breast dry, season with salt and pepper, and grill or sear in a non-stick pan until fully cooked. Slice into bite-sized pieces and set aside.

• 2

  In a large skillet, heat the olive oil over medium heat. Add minced shallots and garlic, sautéing until they become fragrant and translucent.

• 3

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

• 4

  Pour in the white wine (if using) and let it simmer for a minute to deglaze the pan.

• 5

  Stir in the cauliflower rice, ensuring it is well combined with the mushrooms and aromatics.

• 6

  Gradually add the low-sodium chicken broth, stirring frequently. Allow the mixture to simmer and absorb the broth, creating a creamy texture, for about 7-10 minutes.

• 7

  Once the cauliflower rice is tender and the mixture has reached a risotto-like consistency, stir in the nutritional yeast. Adjust seasoning with salt and pepper.

• 8

  Gently fold in the sliced grilled chicken. Heat through for an additional 2 minutes before serving.

• 9

  Plate the risotto and garnish with a sprinkle of extra nutritional yeast or fresh herbs if desired.