NUTRITION

SERVINGS

INGREDIENTS

4.5 oz boneless skinless chicken breast

0.25 cup arborio rice

1 cup cremini mushrooms

1.5 cup low-sodium chicken broth

1 tsp extra virgin olive oil

1 tbsp grated parmesan cheese

1 tbsp minced shallot

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh thyme leaves

PREPARATION

• 1

  In a small saucepan, bring the chicken broth to a gentle simmer, then reduce heat to low to keep it warm.

• 2

  Season the diced chicken breast with half of the salt and pepper, then sauté in a large pan with olive oil over medium-high heat until golden and cooked through.

• 3

  Remove the chicken from the pan and set aside; in the same pan, add the minced shallots and sliced mushrooms, sautéing until the mushrooms are tender and browned.

• 4

  Stir in the minced garlic and Arborio rice, toasting the grains for about 2 minutes until the edges of the rice become translucent.

• 5

  Begin adding the warm broth one ladle at a time (about 0.5 cup), stirring constantly and allowing the liquid to be fully absorbed before adding the next ladle.

• 6

  Continue this process for 18-20 minutes until the rice is tender and creamy, then stir the cooked chicken back into the pan along with the remaining salt, pepper, and fresh thyme.

• 7

  Remove from heat and fold in the grated Parmesan cheese before serving immediately in a warm bowl.