Cauliflower Rice Risotto with Chicken

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!