YOUR SOLIN GENERATED RECIPE
Creamy Parmesan Rice with Golden Mushrooms
Sautéed chicken and earthy mushrooms are folded into a creamy parmesan rice made with Greek yogurt for a velvety finish.
INGREDIENTS
4.5 oz Chicken breast
1 cup Cremini mushrooms
0.5 cup Cooked white rice
0.25 cup Non-fat plain Greek yogurt
2 tbsp Grated parmesan cheese
1 tsp Extra virgin olive oil
1 clove Garlic
0.25 cup Yellow onion
0.25 tsp Sea salt
0.25 tsp Black pepper
1 tsp Fresh parsley
PREPARATION
Heat the olive oil in a large skillet over medium-high heat.
Add the diced chicken breast and sauté until golden brown and cooked through, then remove from the pan and set aside.
In the same skillet, add the sliced mushrooms and diced onion, cooking until the mushrooms release their moisture and turn a deep golden color.
Stir in the minced garlic and cook for about 30 seconds until its aroma is released.
Reduce the heat to low and add the cooked white rice, cooked chicken, and Greek yogurt to the skillet.
Stir in the grated parmesan cheese, sea salt, and black pepper, mixing until the rice is coated in a thick, creamy sauce.
Garnish with fresh chopped parsley and serve immediately.