NUTRITION

SERVINGS

INGREDIENTS

3 oz chicken breast

0.25 cup arborio rice

1 cup asparagus

1.5 cup low-sodium chicken broth

2 tbsp parmesan cheese

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

1 tbsp fresh parsley

PREPARATION

• 1

  Preheat your oven to 400°F and trim the woody ends off the asparagus.

• 2

  Place asparagus on a baking sheet, mist lightly with oil, and season with a pinch of sea salt and black pepper.

• 3

  Roast the asparagus for 12-15 minutes until tender and slightly charred at the tips.

• 4

  Season the chicken breast with salt and pepper, then sear in a non-stick pan over medium heat for 6-7 minutes per side until fully cooked; slice into strips.

• 5

  In a small saucepan, bring the chicken broth to a very low simmer.

• 6

  In a separate wide saucepan, heat the olive oil over medium heat and sauté the minced garlic for 1 minute until fragrant.

• 7

  Add the arborio rice to the garlic and toast for 2 minutes, stirring frequently to coat the grains.

• 8

  Add the warm broth to the rice one ladle at a time, stirring constantly and waiting for the liquid to be fully absorbed before adding the next ladle.

• 9

  Continue this process for approximately 18-20 minutes until the rice is creamy and al dente.

• 10

  Remove the rice from heat and stir in the parmesan cheese, sliced chicken, and roasted asparagus.

• 11

  Garnish with freshly chopped parsley and serve immediately.