NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.25 cup arborio rice

1 cup cremini mushrooms

1.25 cup chicken bone broth

2 tbsp parmesan cheese

1 tsp 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, then sear in a pan with half of the olive oil until golden and cooked through.

• 2

  Remove the chicken from the pan to rest, then add the remaining olive oil along with the minced shallots, garlic, and sliced mushrooms.

• 3

  Sauté the mushroom mixture until the vegetables are tender and the moisture has evaporated.

• 4

  Stir in the arborio rice and toast for one minute, ensuring every grain is lightly coated in the pan oils.

• 5

  Gradually add the chicken bone 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 in the grated Parmesan cheese, fresh thyme, and the remaining salt and pepper.

• 7

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