NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.25 cup arborio rice

1 cup cremini mushrooms

1.5 cup chicken bone broth

1 tbsp parmesan cheese

1 tsp olive oil

1 tbsp shallot

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh thyme

PREPARATION

• 1

  Season the chicken breast with half of the sea salt and black pepper.

• 2

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

• 3

  In the same skillet, add the minced shallot, garlic, and sliced cremini mushrooms, sautéing until the mushrooms are tender and browned.

• 4

  Stir in the dry arborio rice, toasting it for about one minute until the edges become slightly translucent.

• 5

  Begin adding the chicken bone broth half a cup at a time, stirring frequently and allowing the liquid to be fully absorbed before adding the next portion.

• 6

  Once the rice is creamy and tender, stir in the parmesan cheese, fresh thyme, and remaining salt and pepper.

• 7

  Slice the rested chicken breast and serve it immediately over the warm mushroom risotto.