Wild mushroom chicken risotto

Ingredients

• Chicken breast

  Broilers or fryers, meat and skin, raw

  12 oz or 340g

• Salt

  Table

  1 dash or 0.4g

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Pepper

  Spices, black

  1 dash or 0.1g

• Onions

  Welsh, raw

  1 oz or 28g

• Garlic

  Raw

  1 clove or 3g

• Cauliflower

  Frozen, cooked, boiled, drained, without salt

  15 oz or 425g

• Mushrooms

  Chanterelle, raw

  1 cup or 54g

• Spinach

  Raw

  5 cup or 150g

• Parmesan cheese

  Shredded

  1 oz or 28g

• Basil

  Fresh

  4 tbsp, chopped or 11g

• Lemon juice

  Raw

  1 ½ tsp or 8g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. (source: https://www.dietdoctor.com/recipes/keto-chicken-mushroom-risotto)
2. enderize the chicken breast with a rolling pin or a meat tenderizer until it is about 1/2" (1.5 cm) thick. Season with a pinch of salt and pepper. Heat a large skillet, over medium-high heat, with one-third of the olive oil. Add the chicken, and cook for 4 to 6 minutes per side or until lightly browned. Transfer to a cutting board, let cool, and then slice.
3. Prepare the vegetables. Using the same skillet, heat the remaining olive oil over medium heat. Add the onion and cook for 3 to 5 minutes, until tender. Stir in the garlic, and cook for 1 minute. Add the cauli-rice, stir and cook for 5 to 7 minutes, or until crisp-tender. Stir in the mushrooms, spinach, 3/4 of the cheese (reserve some for topping), herbs, and lemon juice. Add the chicken, and stir together for 3 to 5 minutes, or until heated through and combined. Remove from heat, and season with salt and pepper, to taste. To serve, sprinkle the remaining parmesan cheese on top, drizzle with the olive oil, and garnish with the fresh, chopped herbs.

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