Cauliflower & Asparagus Risotto with Chicken

Name: Cauliflower & Asparagus Risotto with Chicken
Cuisine: Italian, Mediterranean, European
Ingredients: • ½ cup chopped asparagus; • 2 pounds boneless, skinless chicken breasts; • 2 tbsp butter, melted; • ½ cup chicken stock; • 4 tbsp large flake nutritional yeast; • ¼ teaspoon pepper; • 5½ cups riced cauliflower; • ¼ teaspoon salt

4 steps

1 leaner - 3 greens - 1 healthy fat - 2 condiments (per serving)

Updated at: Thu, 17 Aug 2023 03:17:08 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories403.6 kcal (20%)

Total Fat12.5 g (18%)

Carbs11.5 g (4%)

Sugars3.4 g (4%)

Protein59.4 g (119%)

Sodium347 mg (17%)

Fiber4.9 g (17%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

½ cupasparagus

chopped

2 poundsboneless skinless chicken breasts

2 Tbspbutter

melted

½ cupchicken stock

4 Tbspnutritional yeast

large flake

¼ teaspoonpepper

5 ½ cupsriced cauliflower

¼ teaspoonsalt

Instructions

Step 1

1. Preheat oven to 350⁰F.

Step 2

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 165⁰F, about 30 minutes. Remove from oven and allow to rest.

Step 3

3. Meanwhile, combine cauliflower rice, asparagus, and chicken stock in a pot and simmer until tender, adding water as needed.

Step 4

4. When finished, remove cauliflower and asparagus risotto from the stovetop and mix in the nutritional yeast. Serve risotto with roasted chicken breast.