NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

0.25 cup Arborio rice

1.5 cup Chicken bone broth

1 cup Cremini mushrooms

1 tbsp Parmesan cheese

1 tsp Extra virgin olive oil

0.25 cup Yellow onion

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh thyme

PREPARATION

• 1

  Heat the extra virgin olive oil in a large skillet over medium heat.

• 2

  Season the cubed chicken breast with a pinch of the sea salt and black pepper, then sauté until golden and cooked through before removing from the pan and setting aside.

• 3

  In the same skillet, add the diced yellow onion and sliced cremini mushrooms, cooking for 5-7 minutes until the mushrooms are browned and tender.

• 4

  Stir in the minced garlic and fresh thyme, cooking for 1 minute until the aromatics are fragrant.

• 5

  Add the arborio rice to the skillet and stir for 2 minutes to lightly toast the grains until the edges are translucent.

• 6

  Pour in the chicken bone broth 0.25 cup at a time, stirring constantly and waiting for the liquid to be fully absorbed before adding more.

• 7

  Continue this process for about 18-20 minutes until the rice is creamy and cooked to an al dente texture.

• 8

  Fold the cooked chicken back into the pan and season with the remaining salt and pepper.

• 9

  Remove from heat and stir in the grated parmesan cheese until melted and serve immediately.