Chicken vegetable "risotto"

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4.5 of 5 (2)

Nutritional Info

Servings Per Recipe: 5
Amount Per Serving
Calories: 201.9

Total Fat: 9.1 g
Cholesterol: 33.2 mg
Sodium: 126.1 mg
Total Carbs: 7.8 g
Dietary Fiber: 2.7 g
Protein: 16.3 g

View full nutritional breakdown of Chicken vegetable "risotto" calories by ingredient

Introduction

Risotto made with riced cauliflower. Risotto made with riced cauliflower.

Minutes to Prepare: 15

Minutes to Cook: 15

Number of Servings: 5

Ingredients

2.0 tbsp Extra Virgin Olive Oil

9.0 oz Tyson boneless, skinless chicken breast

1.0 cup, chopped Onions, raw

1.5 cup, pieces or slices Mushrooms, fresh

1.5 cup Asparagus, fresh, chopped

10 oz Green Giant Riced Cauliflower

1 c. White Wine

0.25 cup Parmesan Cheese, grated

1 t cumin

1 t garlic salt

1 t onion powder

Salt & pepper to taste

Directions

Cooked onion and chicken in olive oil until chicken is almost done and onions are translucent. Add asparagus and mushrooms, cook for 4 more mins. Add cooking wine and spices, bring to a boil. Reduce heat to simmer and add rice cauliflower, cook until most liquid is absorbed. Stir in parmesan cheese and enjoy!

Serving Size: Approx 1 1/2 cups

Number of Servings: 5.0

Recipe submitted by SparkPeople user TJSINIOWA.