NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup arborio rice

1 cup mixed wild mushrooms

2 tbsp parmesan cheese

1 cup low-sodium chicken broth

0.5 tbsp extra virgin olive oil

1 tbsp shallot

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh thyme

PREPARATION

• 1

  Dice the chicken breast into bite-sized pieces and season with a pinch of the sea salt and black pepper.

• 2

  Heat half of the olive oil in a wide skillet over medium-high heat and sear the chicken until golden and cooked through, then remove from the pan and set aside.

• 3

  In the same skillet, add the remaining oil, minced shallots, and sliced wild mushrooms, sautéing until the mushrooms release their moisture and turn a deep golden brown.

• 4

  Add the minced garlic and arborio rice to the skillet, stirring for one minute to toast the grains until the edges become slightly translucent.

• 5

  Warm the chicken broth in a separate small pot or microwave-safe container.

• 6

  Add the warm broth to the rice mixture 1/4 cup at a time, stirring frequently and allowing each addition to be fully absorbed before adding the next.

• 7

  Once the rice is tender and has reached a creamy consistency, stir the cooked chicken back into the pan.

• 8

  Remove from heat and fold in the parmesan cheese and fresh thyme before serving.