NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Arborio rice

1 cup Asparagus

1 cup Cremini mushrooms

1 cup Low-sodium chicken broth

0.5 tbsp Extra virgin olive oil

1 tbsp Parmesan cheese

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Lemon juice

PREPARATION

• 1

  Dice the chicken breast into bite-sized pieces and season with half of the sea salt and black pepper.

• 2

  Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown and cooked through, then remove and set aside.

• 3

  In the same skillet, add the sliced mushrooms and sauté until they release their moisture and turn brown.

• 4

  Add the minced garlic and arborio rice to the skillet, stirring for 1 minute until the rice is lightly toasted.

• 5

  Reduce heat to medium and add the chicken broth 1/4 cup at a time, stirring frequently and allowing the liquid to absorb before adding more.

• 6

  When the rice is nearly tender (about 15 minutes), stir in the chopped asparagus and continue cooking until the asparagus is bright green and the rice is creamy.

• 7

  Fold the cooked chicken back into the skillet, then stir in the parmesan cheese and lemon juice.

• 8

  Season with the remaining salt and pepper before serving warm.