Cauliflower & Asparagus Risotto with Chicken

Yield: 4 servings

Per Serving: 1 leaner, 3 green, 1 healthy fat, 2 condiments

Total Time: 30 minutes

Ingredients

• 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

Directions

1. Preheat oven to 350⁰F.

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.

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 mix in the nutritional yeast. Serve risotto with roasted chicken breast.

Nutrition Facts Per Serving: 320 calories, 43g protein, 13g carbohydrate, 11g fat