NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

3 tbsp Arborio rice

1 cup Asparagus

1 tsp Olive oil

1 tbsp Parmesan cheese

1 cup Low-sodium chicken broth

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Minced garlic

1 tbsp Minced shallots

PREPARATION

• 1

  Preheat your oven to 400°F and line a small baking sheet with parchment paper.

• 2

  Toss the asparagus with 0.5 tsp of olive oil and a pinch of salt and pepper, then roast for 10-12 minutes until tender-crisp.

• 3

  Season the chicken breast with salt and pepper, then sear in a non-stick pan over medium heat with 0.5 tsp of olive oil until the internal temperature reaches 165°F.

• 4

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

• 5

  In a medium skillet, sauté the shallots and garlic until fragrant, then add the Arborio rice and toast for 1 minute.

• 6

  Add the warm broth to the rice one ladle at a time, stirring constantly until the liquid is absorbed before adding more.

• 7

  Once the rice is creamy and tender, stir in the Parmesan cheese and sliced roasted asparagus.

• 8

  Slice the chicken and serve it over the warm, creamy risotto.