NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Arborio rice

0.5 cup Frozen sweet peas

1 cup Low-sodium chicken broth

1 tsp Extra virgin olive oil

1 tbsp Fresh mint leaves

1 tbsp Minced shallot

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Lemon juice

PREPARATION

• 1

  Season the chicken breast with half of the sea salt and black pepper, then grill or pan-sear until cooked through and slice into strips.

• 2

  In a small saucepan, bring the chicken broth to a gentle simmer and keep it warm over low heat.

• 3

  Heat the olive oil in a separate wide pan over medium heat and sauté the minced shallot and garlic until softened and fragrant.

• 4

  Add the arborio rice to the pan, stirring for one minute to lightly toast the grains until the edges are translucent.

• 5

  Add the warm broth one ladle at a time, stirring frequently and allowing the liquid to be fully absorbed before adding the next ladle.

• 6

  Fold in the frozen sweet peas during the last five minutes of cooking, continuing to stir until the rice is tender and the peas are bright green.

• 7

  Stir in the fresh mint, lemon juice, and remaining salt and pepper, then serve topped with the sliced grilled chicken.