Cauliflower Rice Risotto with Chicken

Étape 1

Clean & thinly slice the baby bella mushrooms.

Étape 2

Heat a drizzle of olive oil in a frying pan on medium-high heat. Add the chicken breast & season with salt & pepper. Cook for 6-7 min on each side, or until the chicken is fully cooked. Remove from the pan & set aside.

Étape 3

To the same pan, add another drizzle of oil & the sliced mushrooms. Season with salt & pepper. Cook for 6-7 min or until the mushrooms are nicely browned. Remove the mushrooms from the pan & set aside.

Étape 4

Add the cauliflower rice to the pan & grate the garlic on top. Stir & cook for 2-3 min.

Étape 5

Add the spinach to the pan & stir until it wilts, about 2 min.

Étape 6

Add a dab of butter & stir.

Étape 7

Add the heavy cream & cooked mushrooms into the pan. Stir & cook until the cream has thickened, about 2 min.

Étape 8

Add the parmesan cheese & stir. Season with salt & pepper to taste. Remove the pan from the heat.

Étape 9

Serve the cauliflower risotto topped with the cooked chicken. Top with additional cheese if desired. Enjoy!