NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

0.25 cup Arborio rice

1 cup Cremini mushrooms

0.5 cup Chicken bone broth

1 tbsp Parmesan cheese

1 tsp Extra virgin olive oil

1 tbsp Shallot

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh thyme

1 tbsp Greek yogurt

PREPARATION

• 1

  Heat the olive oil in a large skillet over medium-high heat. Season the chicken breast with half of the salt and pepper, then sear until golden and cooked through. Remove from the pan and let it rest.

• 2

  In the same skillet, add the minced shallot and sliced mushrooms, sautéing until the mushrooms release their moisture and turn a deep golden brown.

• 3

  Add the minced garlic and fresh thyme, stirring for 30 seconds until fragrant, then stir in the Arborio rice to lightly toast the grains for about one minute.

• 4

  Reduce the heat to medium and add the bone broth 0.25 cup at a time, stirring constantly and allowing the liquid to be fully absorbed before adding the next portion.

• 5

  Once the rice is tender and has reached a creamy consistency, stir in the Greek yogurt, Parmesan cheese, and remaining salt and pepper until fully incorporated.

• 6

  Slice the cooked chicken into strips and serve it over the mushroom risotto, garnishing with extra fresh thyme leaves if desired.