NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.25 cup arborio rice

1 cup cremini mushrooms

1.5 cup chicken bone broth

0.25 cup yellow onion

1 clove garlic

1 tsp extra virgin olive oil

1 tbsp parmesan cheese

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 the extra virgin olive oil in a large skillet over medium heat and sear the chicken until golden and cooked through, then remove from the pan and set aside to rest.

• 3

  In the same skillet, add the diced yellow onion and sliced cremini mushrooms, sautéing until the mushrooms are browned and the onions are translucent.

• 4

  Stir in the minced garlic and arborio rice, toasting the grains for about one minute until the edges of the rice become slightly transparent.

• 5

  Begin adding the chicken bone broth half a cup at a time, stirring frequently and allowing the liquid to be fully absorbed before adding the next portion.

• 6

  Continue this process until the rice is tender and has reached a creamy consistency.

• 7

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

• 8

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