NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup arborio rice

1 cup cremini mushrooms

1 tbsp parmesan cheese

1 tsp extra virgin olive oil

1.5 cup low-sodium chicken broth

1 tbsp shallot

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 extra virgin olive oil in a skillet over medium heat and sear the chicken until golden brown and cooked through, then set aside to rest.

• 3

  In the same skillet, sauté the diced shallot and sliced cremini mushrooms until the mushrooms are tender and browned.

• 4

  Add the minced garlic and Arborio rice to the pan, toasting the grains for 1-2 minutes until the edges are translucent.

• 5

  Begin adding the chicken broth 0.5 cup at a time, stirring frequently and allowing the liquid to be fully absorbed before adding the next portion.

• 6

  Once the rice is tender and creamy, stir in the grated Parmesan cheese, fresh thyme, and the remaining salt and pepper.

• 7

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