NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

0.25 cup Arborio rice

1 cup Cremini mushrooms

1 tbsp Parmesan cheese

2 tbsp Plain Greek yogurt

0.5 tbsp Extra virgin olive oil

1.5 cup Low sodium chicken broth

1 tbsp Shallot

1 clove Garlic

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 for 6-7 minutes per side until golden and cooked through, then remove and let rest.

• 3

  In the same skillet, add the diced shallot and sliced cremini mushrooms, sauteing for 5 minutes until the mushrooms release their moisture and turn golden brown.

• 4

  Add the minced garlic and arborio rice to the skillet, stirring for 1-2 minutes to lightly toast the grains.

• 5

  Reduce heat to medium and begin adding the chicken broth 0.5 cup at a time, stirring constantly and waiting for the liquid to be fully absorbed before adding more.

• 6

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

• 7

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