Cauliflower and Asparagus Risotto With Chicken

6 0 4935
  • Servings

    4 Servings
  • 2 pounds boneless, skinless chicken breasts
  • 1/4 tsp each: salt and pepper
  • 2 Tbsp. butter, melted
  • 5 1/2 cups grated or “riced” cauliflower
  • 1/2 cup asparagus, chopped
  • 1/2 cup chicken stock

Method

    1. Preheat oven to 350° F.
    2. Place chicken in a casserole dish and season with salt and pepper. Pour melted butter on top of chicken, and roast until chicken reaches an internal temperature of 165° F, about 30 minutes. Re- move from oven and allow to rest.
    3. Meanwhile, combine cauliflower rice, asparagus, and chicken stock in a pot and simmer until tender, adding water as needed.
    4. When finished, remove cauliflower and asparagus risotto from the stovetop and serve with roasted chicken.
    Per Serving: 3 Fresh | 1 Lean– 1 | 1 Healthy Fat | 1/4 Extra

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By |2019-12-06T14:55:52-06:00December 6th, 2019|0 Comments