NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup arborio rice

0.5 cup frozen sweet peas

1.5 cup low-sodium chicken broth

1 tbsp fresh mint

1 tbsp grated parmesan cheese

0.5 tbsp extra virgin olive oil

1 tbsp minced shallot

1 clove minced garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

PREPARATION

• 1

  Season the chicken breast with half of the sea salt and black pepper, then grill or pan-sear until it reaches an internal temperature of 165°F; set aside to rest before slicing.

• 2

  Pour the chicken broth into a small saucepan and bring to a very low simmer over low heat.

• 3

  In a medium skillet, heat the olive oil over medium heat and sauté the minced shallot and garlic until soft and translucent.

• 4

  Add the arborio rice to the skillet and stir for 1-2 minutes until the grains are toasted and the edges appear clear.

• 5

  Begin adding the warm broth one ladle at a time, stirring frequently and waiting for the liquid to be fully absorbed before adding the next ladle.

• 6

  Continue this process for about 18-20 minutes until the rice is tender but still has a slight bite.

• 7

  Stir in the frozen sweet peas during the last 2 minutes of cooking to heat them through.

• 8

  Remove the skillet from the heat and fold in the parmesan cheese, fresh mint, lemon juice, and the remaining salt and pepper.

• 9

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