NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Arborio rice

1.5 cup Low-sodium chicken broth

0.5 cup Tomato puree

1 cup Fresh baby spinach

0.25 cup Yellow onion

1 clove Garlic

1 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Dried oregano

1 tbsp Grated parmesan cheese

PREPARATION

• 1

  Cut the chicken breast into small, bite-sized pieces and season with sea salt, black pepper, and dried oregano.

• 2

  Heat the extra virgin olive oil in a wide skillet over medium heat and add the chicken, searing until golden brown on all sides.

• 3

  Remove the chicken from the pan and set aside, then add the diced yellow onion to the same skillet, sautéing until translucent.

• 4

  Stir in the minced garlic and arborio rice, toasting the rice for 1-2 minutes until the edges are slightly clear.

• 5

  In a separate small bowl, whisk together the chicken broth and tomato puree.

• 6

  Add the broth mixture to the rice one half-cup at a time, stirring frequently and allowing the liquid to be absorbed before adding more.

• 7

  Once the rice is tender and the consistency is creamy, stir the cooked chicken back into the skillet.

• 8

  Fold in the fresh baby spinach and stir until it is just wilted.

• 9

  Remove from heat and sprinkle with grated parmesan cheese before serving warm.