Creamy Brown Rice Mushroom Risotto with Grilled Chicken

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

Creamy Brown Rice Mushroom Risotto with Grilled Chicken

YOUR SOLIN GENERATED RECIPE

Creamy Brown Rice Mushroom Risotto with Grilled Chicken

Savor the earthy flavors of sautéed mushrooms and onions in a creamy brown rice risotto enriched with a dollop of tangy nonfat Greek yogurt and a sprinkle of Parmesan. Completed with tender grilled chicken breast, this dish offers a harmonious blend of textures and flavors that make it both comforting and nutritious.

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NUTRITION

449kcal
Protein
51.6g
Fat
10.4g
Carbs
38.5g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked Brown Rice

1 cup sliced Mushrooms

1/4 cup diced Onion

1 cup Low-sodium Chicken Broth

3/4 cup Nonfat Greek Yogurt

1 tbsp grated Parmesan Cheese

1 tsp Olive Oil

1 clove Garlic, minced

3 oz Grilled Chicken Breast

2 sprigs Fresh Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

    In a medium saucepan, heat the olive oil over medium heat and add the diced onions and minced garlic, sautéing until they soften and become translucent.

  • 2

    Add the sliced mushrooms and fresh thyme sprigs to the pan, cooking until the mushrooms release their moisture and begin to brown.

  • 3

    Stir in the cooked brown rice, then gradually add the chicken broth while stirring continuously, allowing the rice to absorb the broth and develop a creamy texture.

  • 4

    Once the rice has absorbed most of the broth and reached a risotto-like consistency, remove the thyme sprigs and stir in the nonfat Greek yogurt and grated Parmesan cheese for extra creaminess.

  • 5

    Season with salt and pepper to taste.

  • 6

    Plate the risotto and top with slices of grilled chicken breast.

  • 7

    Serve immediately and enjoy the comforting, creamy flavors.

Creamy Brown Rice Mushroom Risotto with Grilled Chicken

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

Creamy Brown Rice Mushroom Risotto with Grilled Chicken

YOUR SOLIN GENERATED RECIPE

Creamy Brown Rice Mushroom Risotto with Grilled Chicken

Savor the earthy flavors of sautéed mushrooms and onions in a creamy brown rice risotto enriched with a dollop of tangy nonfat Greek yogurt and a sprinkle of Parmesan. Completed with tender grilled chicken breast, this dish offers a harmonious blend of textures and flavors that make it both comforting and nutritious.

NUTRITION

449kcal
Protein
51.6g
Fat
10.4g
Carbs
38.5g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked Brown Rice

1 cup sliced Mushrooms

1/4 cup diced Onion

1 cup Low-sodium Chicken Broth

3/4 cup Nonfat Greek Yogurt

1 tbsp grated Parmesan Cheese

1 tsp Olive Oil

1 clove Garlic, minced

3 oz Grilled Chicken Breast

2 sprigs Fresh Thyme

Salt and Pepper to taste

PREPARATION

  • 1

    In a medium saucepan, heat the olive oil over medium heat and add the diced onions and minced garlic, sautéing until they soften and become translucent.

  • 2

    Add the sliced mushrooms and fresh thyme sprigs to the pan, cooking until the mushrooms release their moisture and begin to brown.

  • 3

    Stir in the cooked brown rice, then gradually add the chicken broth while stirring continuously, allowing the rice to absorb the broth and develop a creamy texture.

  • 4

    Once the rice has absorbed most of the broth and reached a risotto-like consistency, remove the thyme sprigs and stir in the nonfat Greek yogurt and grated Parmesan cheese for extra creaminess.

  • 5

    Season with salt and pepper to taste.

  • 6

    Plate the risotto and top with slices of grilled chicken breast.

  • 7

    Serve immediately and enjoy the comforting, creamy flavors.