NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

0.25 cup Arborio rice

1.5 cup Low-sodium chicken broth

1 tbsp Grated parmesan cheese

1 tsp Extra virgin olive oil

1 tbsp Shallot

1 clove Garlic

0.25 cup Frozen peas

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh parsley

PREPARATION

• 1

  Season chicken with salt and pepper, then pan-sear in a skillet over medium heat until cooked through.

• 2

  In a separate saucepan, warm the chicken broth over low heat.

• 3

  In a medium pot, sauté shallots and garlic in olive oil until translucent and fragrant.

• 4

  Add arborio rice to the pot and toast for 2 minutes until the edges are slightly translucent.

• 5

  Add the warm broth one ladle at a time, stirring constantly until the liquid is absorbed before adding more.

• 6

  Stir in the frozen peas during the last 5 minutes of cooking until the rice is tender and creamy.

• 7

  Remove from heat, stir in the parmesan cheese, and top with sliced chicken and fresh parsley.