NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.25 cup arborio rice

0.5 cup green peas

1 cup chicken bone broth

1 whole shallot

1 clove garlic

1 tsp extra virgin olive oil

1 tbsp parmesan cheese

1 tsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Season the chicken breast with 0.125 tsp of sea salt and 0.125 tsp of black pepper.

• 2

  Grill the chicken over medium-high heat for approximately 6-7 minutes per side until fully cooked and juices run clear.

• 3

  While the chicken grills, mince the shallot and garlic, then sauté in olive oil in a small saucepan over medium heat until translucent.

• 4

  Add the arborio rice to the saucepan and stir for 1 minute to lightly toast the grains.

• 5

  Gradually add the chicken bone broth 1/4 cup at a time, stirring frequently and allowing the liquid to be absorbed before adding more.

• 6

  Once the rice is tender, fold in the green peas and parmesan cheese, stirring until the risotto is creamy and the peas are warmed through.

• 7

  Slice the grilled chicken and serve over the risotto, finishing with the lemon juice and the remaining salt and pepper.