Healthy Creamy Mushroom Risotto with Chicken

This is an example of a meal that Solin would create to include in your personalized meal plan.

Healthy Creamy Mushroom Risotto with Chicken

YOUR SOLIN GENERATED RECIPE

Healthy Creamy Mushroom Risotto with Chicken

Savor a comforting twist on traditional risotto where tender pieces of lean chicken breast meet earthy mushrooms in a creamy, light sauce. This dish delivers a balanced blend of rich textures and subtle flavors, perfect for any meal time.

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NUTRITION

480kcal
Protein
40.5g
Fat
8.6g
Carbs
55.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

0.33 cup uncooked Arborio Rice

1 cup sliced Cremini Mushrooms

1/4 medium Yellow Onion, diced

1 clove Garlic, minced

1 cup Low-Sodium Vegetable Broth

2 tbsp Low-Fat Greek Yogurt

1 tsp Extra Virgin Olive Oil

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PREPARATION

  • 1

    Heat the olive oil in a non-stick pan over medium heat and sauté the diced onion and minced garlic until translucent and fragrant.

  • 2

    Add the sliced cremini mushrooms and cook until they soften and release their moisture, about 3-4 minutes.

  • 3

    Stir in the Arborio rice and lightly toast it for 1-2 minutes to coat the grains with the oil and vegetables.

  • 4

    Pour in the low-sodium vegetable broth gradually while stirring continuously. Allow the rice to absorb the broth slowly, stirring intermittently until the rice is nearly tender.

  • 5

    Meanwhile, in a separate pan, cook the chicken breast until thoroughly cooked and lightly browned, then slice into strips.

  • 6

    Once the rice reaches a creamy consistency and is fully cooked, stir in the low-fat Greek yogurt to enhance creaminess.

  • 7

    Combine the chicken strips with the risotto or serve on top, and adjust seasoning with salt and pepper to taste.

Healthy Creamy Mushroom Risotto with Chicken

This is an example of a meal that Solin would create to include in your personalized meal plan.

Healthy Creamy Mushroom Risotto with Chicken

YOUR SOLIN GENERATED RECIPE

Healthy Creamy Mushroom Risotto with Chicken

Savor a comforting twist on traditional risotto where tender pieces of lean chicken breast meet earthy mushrooms in a creamy, light sauce. This dish delivers a balanced blend of rich textures and subtle flavors, perfect for any meal time.

NUTRITION

480kcal
Protein
40.5g
Fat
8.6g
Carbs
55.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

0.33 cup uncooked Arborio Rice

1 cup sliced Cremini Mushrooms

1/4 medium Yellow Onion, diced

1 clove Garlic, minced

1 cup Low-Sodium Vegetable Broth

2 tbsp Low-Fat Greek Yogurt

1 tsp Extra Virgin Olive Oil

PREPARATION

  • 1

    Heat the olive oil in a non-stick pan over medium heat and sauté the diced onion and minced garlic until translucent and fragrant.

  • 2

    Add the sliced cremini mushrooms and cook until they soften and release their moisture, about 3-4 minutes.

  • 3

    Stir in the Arborio rice and lightly toast it for 1-2 minutes to coat the grains with the oil and vegetables.

  • 4

    Pour in the low-sodium vegetable broth gradually while stirring continuously. Allow the rice to absorb the broth slowly, stirring intermittently until the rice is nearly tender.

  • 5

    Meanwhile, in a separate pan, cook the chicken breast until thoroughly cooked and lightly browned, then slice into strips.

  • 6

    Once the rice reaches a creamy consistency and is fully cooked, stir in the low-fat Greek yogurt to enhance creaminess.

  • 7

    Combine the chicken strips with the risotto or serve on top, and adjust seasoning with salt and pepper to taste.