NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.25 cup arborio rice

1 cup cremini mushrooms

1.5 cup chicken broth

0.5 tbsp olive oil

2 tbsp parmesan cheese

0.25 cup yellow onion

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh thyme

PREPARATION

• 1

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

• 2

  Place the chicken on a baking sheet and roast for 20 minutes or until the internal temperature reaches 165°F, then slice into strips.

• 3

  In a small saucepan, bring the chicken broth to a very low simmer and keep it warm throughout the cooking process.

• 4

  Heat the olive oil in a large skillet over medium heat, then add the diced onion and sliced mushrooms.

• 5

  Sauté the vegetables for 5-7 minutes until the mushrooms have released their moisture and turned golden brown.

• 6

  Add the minced garlic and Arborio rice to the skillet, stirring for 2 minutes to lightly toast the grains.

• 7

  Add the warm broth to the rice one ladle at a time, stirring constantly and waiting for the liquid to be absorbed before adding the next ladle.

• 8

  Continue this process for 18-20 minutes until the rice is creamy and tender but still has a slight bite.

• 9

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

• 10

  Divide the risotto into a bowl and top with the sliced roasted chicken breast.