NUTRITION

SERVINGS

INGREDIENTS

2 cups cauliflower (riced)

1 cup mushrooms, sliced

100g chicken breast, diced

1/2 small onion, minced

2 cloves garlic, minced

1 tbsp olive oil

1 cup low-sodium chicken broth

1/4 cup dry white wine

1/4 cup grated Parmesan cheese

Salt and black pepper to taste

PREPARATION

• 1

  Prepare the cauliflower by pulsing in a food processor until it resembles rice. Set aside.

• 2

  Dice the chicken breast into small cubes and season lightly with salt and pepper.

• 3

  Heat olive oil in a large skillet over medium heat. Sauté the minced onion and garlic until they become translucent and aromatic.

• 4

  Add the diced chicken breast to the skillet and cook until browned on all sides, about 4-5 minutes.

• 5

  Stir in the sliced mushrooms and cook until they release their moisture and begin to soften, about 3 minutes.

• 6

  Pour in the white wine to deglaze the pan, allowing it to simmer until almost evaporated.

• 7

  Add the cauliflower rice and chicken broth to the skillet. Stir well and bring the mixture to a gentle simmer.

• 8

  Cover the skillet and let the mixture cook for about 5-7 minutes, stirring occasionally until the cauliflower is tender but still has a slight bite.

• 9

  Remove the lid and stir in the grated Parmesan cheese, adjusting seasoning with salt and black pepper as needed.

• 10

  Serve warm and enjoy your creamy, protein-rich risotto.