NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup arborio rice

1 cup cremini mushrooms

1.5 cup low-sodium chicken broth

1 tsp extra virgin olive oil

1 tbsp minced shallot

1 clove garlic

2 tbsp grated parmesan cheese

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh thyme

PREPARATION

• 1

  Preheat your oven to 400°F. Season the chicken breast with half of the sea salt and black pepper.

• 2

  Place the chicken on a parchment-lined baking sheet and roast for 18-22 minutes until the internal temperature reaches 165°F.

• 3

  While the chicken roasts, heat the olive oil in a medium saucepan over medium heat. Add the minced shallot and garlic, sautéing until translucent.

• 4

  Add the sliced cremini mushrooms to the pan and cook for 5 minutes until they release their moisture and begin to brown.

• 5

  Stir in the dry arborio rice and toast for 1-2 minutes until the edges are translucent.

• 6

  Warm the chicken broth in a separate small pot. Begin adding the broth to the rice one ladle at a time, stirring constantly.

• 7

  Wait for the rice to absorb the liquid before adding the next ladle, continuing this process for about 18-20 minutes until the rice is tender but firm.

• 8

  Once the rice is cooked, stir in the grated parmesan cheese and fresh thyme. Season with the remaining salt and pepper.

• 9

  Slice the roasted chicken breast into thin strips.

• 10

  Plate the creamy mushroom risotto and top with the sliced chicken breast to serve.