NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Arborio rice

1 cup Cremini mushrooms

1.5 cup Low-sodium chicken broth

1 tbsp Parmesan cheese

0.25 tsp Extra virgin olive oil

0.25 cup Yellow onion

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh thyme

PREPARATION

• 1

  In a medium saucepan, bring the chicken broth to a gentle simmer over low heat.

• 2

  Heat the olive oil in a large skillet over medium heat; add the diced chicken, sea salt, and black pepper, cooking until golden brown and then set aside.

• 3

  In the same skillet, sauté the diced onion and sliced mushrooms until the mushrooms release their moisture and turn golden brown.

• 4

  Stir in the minced garlic and Arborio rice, toasting the grains for 1-2 minutes until the edges are translucent.

• 5

  Add the simmering broth one ladle at a time, stirring frequently and allowing the liquid to be fully absorbed before adding more.

• 6

  Once the rice is tender and creamy, stir the cooked chicken back into the skillet along with the fresh thyme.

• 7

  Remove from heat and fold in the grated parmesan cheese until melted and well combined.