NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

0.33 cup Arborio rice

1 cup Cremini mushrooms

2 tbsp Parmesan cheese

0.25 cup Plain non-fat Greek yogurt

1.5 cup Low-sodium chicken broth

1 tsp Extra virgin olive oil

1 clove Garlic

0.25 cup Yellow onion

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh parsley

PREPARATION

• 1

  Heat the olive oil in a large skillet over medium heat and sauté the diced chicken breast until golden brown and cooked through.

• 2

  Remove the chicken from the pan and set aside, then add the sliced mushrooms, diced onion, and minced garlic to the same skillet.

• 3

  Sauté the vegetables until the mushrooms have released their moisture and the onions are translucent.

• 4

  Stir in the dry arborio rice and toast for one minute before adding the chicken broth 0.5 cup at a time, stirring frequently until the liquid is absorbed.

• 5

  Once the rice is tender, fold in the cooked chicken, Greek yogurt, and parmesan cheese until the mixture is thick and creamy.

• 6

  Season with sea salt and black pepper, then garnish with chopped fresh parsley before serving.