NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Arborio rice

1 cup Cremini mushrooms

0.25 cup Yellow onion

1 clove Garlic

1 tsp Extra virgin olive oil

2 tbsp Parmesan cheese

1 cup Low-sodium chicken broth

1 tsp Fresh thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Season the chicken breast with half of the sea salt and black pepper.

• 2

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

• 3

  In the same pan, add the diced onion and sliced mushrooms, sautéing until the mushrooms are browned and the onions are translucent.

• 4

  Add the garlic and Arborio rice to the pan, stirring for 1-2 minutes to lightly toast the grains.

• 5

  Begin adding the chicken broth 0.25 cup at a time, stirring constantly and waiting for the liquid to be absorbed before adding more.

• 6

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

• 7

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