Cauliflower & Asparagus Risotto with Chicken
1 leaner – 3 greens – 1 healthy fat – 2 condiments (per serving)
4 servings 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
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.