NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

0.25 cup Arborio rice

1.5 cup Cremini mushrooms

1.5 cup Low-sodium chicken broth

2 tbsp Grated parmesan cheese

0.5 tbsp Extra virgin olive oil

1 medium Shallot

2 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh thyme

PREPARATION

• 1

  Season the chicken breast with half of the sea salt and black pepper.

• 2

  Heat the olive oil in a large skillet over medium heat and sear the chicken until golden and cooked through, then remove and let it rest.

• 3

  In the same skillet, add the finely diced shallot and sliced cremini mushrooms, sautéing until the mushrooms are browned and tender.

• 4

  Stir in the minced garlic and arborio rice, toasting the grains for one minute until the edges are translucent.

• 5

  Begin adding the chicken broth 0.5 cup at a time, stirring frequently and allowing the liquid to be fully absorbed before adding the next ladle.

• 6

  Continue this process until the rice is tender and has reached a creamy consistency.

• 7

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

• 8

  Slice the rested chicken breast and serve it immediately over the warm mushroom risotto.