NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup Arborio rice

1 cup cremini mushrooms

1 cup chicken bone broth

0.25 cup yellow onion

1 clove garlic

1 tsp olive oil

1 tbsp parmesan cheese

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh thyme

PREPARATION

• 1

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

• 2

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

• 3

  In the same skillet, add the diced onion, minced garlic, and sliced mushrooms, sautéing until the vegetables are tender and the mushrooms have released their moisture.

• 4

  Stir in the Arborio rice and toast for one minute until the edges of the grains become translucent.

• 5

  Reduce heat to medium and begin adding the warm bone broth 1/4 cup at a time, stirring constantly and allowing each portion to be fully absorbed before adding the next.

• 6

  Once the rice is tender and creamy, fold the cooked chicken back into the pan along with the parmesan cheese, fresh thyme, and remaining salt and pepper until well combined and heated through.