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 tsp extra virgin olive oil

1 tbsp parmesan cheese

2 tbsp plain non-fat Greek yogurt

0.25 cup yellow onion

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh thyme

PREPARATION

• 1

  Season the diced chicken breast with a pinch of salt and pepper.

• 2

  Heat the olive oil in a large skillet over medium-high heat and sear the chicken until cooked through, then remove and set aside.

• 3

  In the same skillet, add the diced onion and sliced mushrooms, sautéing until the mushrooms are golden and the moisture has evaporated.

• 4

  Add the minced garlic and arborio rice to the skillet, toasting the rice for 1-2 minutes until the edges are translucent.

• 5

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

• 6

  Once the rice is tender and creamy, stir the cooked chicken back into the pan.

• 7

  Remove from heat and fold in the Greek yogurt, Parmesan cheese, fresh thyme, and remaining salt and pepper.

• 8

  Serve immediately while the risotto is warm and creamy.