NUTRITION

SERVINGS

INGREDIENTS

3 oz Chicken Breast (raw)

1/3 cup Arborio Rice (uncooked)

1 cup White Button Mushrooms (sliced)

1/4 cup Yellow Onion (chopped)

1 Garlic clove (minced)

1 cup Low-Sodium Chicken Broth

1 tbsp Olive Oil

1/4 cup Nonfat Greek Yogurt

1 tbsp Fresh Parsley (chopped)

Salt and Pepper to taste

PREPARATION

• 1

  Season the chicken breast with a pinch of salt and pepper. In a skillet, heat a small amount of olive oil and cook the chicken over medium heat until it is fully cooked, about 5-6 minutes per side. Remove from the pan, let cool slightly, then slice into bite-sized pieces.

• 2

  In a medium saucepan, heat the remaining olive oil over medium heat. Add the chopped onion and minced garlic and sauté until softened and fragrant, about 2-3 minutes.

• 3

  Add the sliced mushrooms to the pan and cook until they start to release their moisture and become tender, about 4-5 minutes.

• 4

  Stir in the Arborio rice and toast for 1-2 minutes, ensuring each grain is well coated with the oil and flavors.

• 5

  Pour in the low-sodium chicken broth gradually, stirring continuously. Allow the liquid to absorb before adding more. Continue this process until the rice is creamy and cooked through, approximately 18-20 minutes.

• 6

  Once the rice reaches a creamy consistency, stir in the nonfat Greek yogurt to add extra creaminess and tang.

• 7

  Fold in the sliced chicken breast and gently mix to combine the flavors. Adjust seasoning with salt and pepper as needed.

• 8

  Garnish with freshly chopped parsley and serve warm.