NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.25 cup arborio rice

1 cup cremini mushrooms

1.5 cup chicken broth

0.5 tbsp olive oil

2 tbsp parmesan cheese

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 half of 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 a medium saucepan, heat the remaining olive oil and sauté the finely diced shallot, minced garlic, and sliced mushrooms until the vegetables are soft and fragrant.

• 4

  Add the arborio rice to the saucepan, stirring for one minute to lightly toast the grains and coat them in the oil.

• 5

  Warm the chicken broth in a separate small pot and begin adding it to the rice one ladle at a time, stirring continuously until each addition is fully absorbed.

• 6

  Continue adding broth and stirring until the rice is tender and has reached a creamy consistency.

• 7

  Stir in the fresh thyme, the remaining salt and pepper, and the parmesan cheese until well combined.

• 8

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