NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Arborio rice

1 cup Cremini mushrooms

1 cup Low-sodium chicken broth

2 tbsp Grated parmesan cheese

0.5 tbsp Extra virgin olive oil

1 clove Garlic

1 tbsp Shallot

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 large skillet over medium-high heat and sear the chicken until golden and cooked through.

• 3

  Remove chicken from the pan and set aside to rest before slicing.

• 4

  In the same skillet, add the minced shallot, garlic, and cremini mushrooms, sautéing until the mushrooms are tender and browned.

• 5

  Stir in the arborio rice and toast for one minute until the edges are translucent.

• 6

  Lower the heat and add the low-sodium chicken broth one half-cup at a time, stirring constantly until the liquid is fully absorbed before adding more.

• 7

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

• 8

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