NUTRITION

SERVINGS

INGREDIENTS

4 ounces Chicken Breast

2 cups Cauliflower Rice

1 cup Wild Mushrooms

1 tablespoon Olive Oil

1 cup Low-Sodium Chicken Broth

0.5 small Onion

2 cloves Garlic

0.25 cup Nonfat Greek Yogurt

2 tablespoons Parmesan Cheese

1 tablespoon Fresh Parsley

PREPARATION

• 1

  Heat the olive oil in a medium pan over medium heat.

• 2

  Add finely chopped onion and minced garlic, sautéing until softened.

• 3

  Add sliced wild mushrooms and cook until they release their moisture and start to brown.

• 4

  Stir in the cauliflower rice and cook for 2-3 minutes, allowing it to soften.

• 5

  Pour in the low-sodium chicken broth and bring the mixture to a simmer. Let it cook for about 5-7 minutes until the cauliflower is tender.

• 6

  In a separate pan, season the chicken breast lightly and grill or sear it until fully cooked. Once cooked, slice into bite-sized pieces.

• 7

  Reduce the heat to low and stir in the nonfat Greek yogurt and Parmesan cheese until the risotto becomes creamy.

• 8

  Fold in the grilled chicken pieces, allowing the flavors to meld together.

• 9

  Season with salt and pepper to taste, and garnish with freshly chopped parsley before serving.