Cauliflower Rice Risotto with Chicken

recipe

• Step 1
  Clean & thinly slice the baby bella mushrooms.
• Step 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.
• Step 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.
• Step 4
  Add the cauliflower rice to the pan & grate the garlic on top. Stir & cook for 2-3 min.
• Step 5
  Add the spinach to the pan & stir until it wilts, about 2 min.
• Step 6
  Add a dab of butter & stir.
• Step 7
  Add the heavy cream & cooked mushrooms into the pan. Stir & cook until the cream has thickened, about 2 min.
• Step 8
  Add the parmesan cheese & stir. Season with salt & pepper to taste. Remove the pan from the heat.
• Step 9
  Serve the cauliflower risotto topped with the cooked chicken. Top with additional cheese if desired. Enjoy!