NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup arborio rice

1.5 cup chicken bone broth

1 tsp extra virgin olive oil

1 tbsp shallot

1 clove garlic

0.5 cup asparagus tips

1 tbsp lemon juice

0.5 tsp lemon zest

1 tbsp parmesan cheese

1 tbsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Season chicken breast with half the salt and pepper, then sear in a pan with olive oil until cooked through; remove and dice.

• 2

  In the same pan, sauté minced shallots and garlic until fragrant and translucent.

• 3

  Add the arborio rice to the pan, stirring for 1 minute to lightly toast the grains.

• 4

  Slowly add warm chicken bone broth 0.5 cup at a time, stirring constantly until the liquid is absorbed before adding more.

• 5

  When the rice is nearly tender, stir in the asparagus tips and cook for 3-4 minutes until bright green.

• 6

  Fold in the cooked chicken, lemon juice, lemon zest, and remaining salt and pepper.

• 7

  Remove from heat and stir in the grated parmesan and fresh parsley before serving.