NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

0.25 cup Arborio rice

1 cup Cremini mushrooms

1.5 cup Low-sodium chicken broth

1 tbsp Parmesan cheese

1 tsp 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 4.5 oz chicken breast with 0.25 tsp sea salt and 0.25 tsp black pepper.

• 2

  Heat 0.5 tsp of the olive oil in a skillet over medium-high heat and sear the chicken for 6-7 minutes per side until golden and cooked through.

• 3

  In a separate wide saucepan, heat the remaining 0.5 tsp of olive oil and sauté the 1 tbsp minced shallot and 1 clove minced garlic for 2 minutes until translucent.

• 4

  Add the 1 cup sliced cremini mushrooms and cook until they release their moisture and turn a deep brown.

• 5

  Stir in the 0.25 cup arborio rice and toast for 1 minute until the edges are translucent.

• 6

  Slowly add the 1.5 cup of warm chicken broth, one ladle at a time, stirring continuously until the liquid is fully absorbed before adding more.

• 7

  Once the rice is tender and has a creamy consistency, stir in the 1 tbsp grated parmesan cheese and 1 tsp fresh thyme.

• 8

  Slice the chicken breast into strips and serve immediately over the warm, rich risotto.