NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.25 cup arborio rice

1 cup cremini mushrooms

1 cup low-sodium chicken broth

0.25 cup non-fat Greek yogurt

1 tbsp parmesan cheese

0.5 tbsp olive oil

1 clove garlic

1 tbsp shallot

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 olive oil in a large skillet over medium-high heat and sear the chicken until golden and cooked through, then remove and let rest.

• 3

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

• 4

  Stir in the arborio rice and toast for 1 minute until the edges are translucent.

• 5

  Reduce heat to medium and add the chicken broth 1/4 cup at a time, stirring constantly and allowing the liquid to be fully absorbed before adding more.

• 6

  Once the rice is tender and the broth is used, stir in the Greek yogurt, parmesan cheese, and remaining salt and pepper until creamy.

• 7

  Slice the rested chicken breast into strips.

• 8

  Portion the risotto into a bowl, top with the sliced chicken, and garnish with fresh thyme leaves.