NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.25 cup arborio rice

1 cup cremini mushrooms

1 cup chicken bone broth

2 tbsp parmesan cheese

1 tsp extra virgin olive oil

1 tbsp shallots

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh thyme

PREPARATION

• 1

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

• 2

  Heat the olive oil in a non-stick skillet over medium-high heat and sear the chicken until golden and cooked through, then remove from the pan and let it rest.

• 3

  In the same skillet, add the minced shallots, garlic, and sliced mushrooms, sautéing until the mushrooms are tender and browned.

• 4

  Add the arborio rice to the skillet and toast for one minute while stirring constantly until the edges appear translucent.

• 5

  Begin adding the chicken bone broth 0.25 cup at a time, stirring frequently and allowing the liquid to be fully absorbed before adding the next portion.

• 6

  Continue the process until the rice is tender and has created a natural, creamy sauce.

• 7

  Fold in the parmesan cheese, fresh thyme, and the remaining salt and pepper.

• 8

  Slice the rested chicken breast and serve it immediately over the warm risotto.