Cauliflower Asparagus Risotto with Chicken
Tasty lean and green meal for those following our healthy living program.
- Total Time: 30 min
- Yield: 4 Servings 1x
2 pounds boneless, skinless chicken breasts
¼ teaspoon each: salt and pepper
2 tablespoons butter, melted
1¼ pounds grated or “riced” cauliflower (about 5½ cups)
¼ pound asparagus, chopped (about ½ cup)
½ cup chicken stock
4 tablespoons large flake nutritional yeast
Preheat oven to 350⁰F.
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 165⁰F, about 30 minutes. Remove from oven and allow to rest.
Meanwhile, combine cauliflower rice, asparagus, and chicken stock in a pot and simmer until tender, adding water as needed.
When finished, remove cauliflower and asparagus risotto from the stovetop and mix in the nutritional yeast. Serve risotto with roasted chicken breast.
- Calories: 320
- Fat: 11
- Carbohydrates: 13
- Protein: 43