Chicken & Mushroom Cauliflower Rice Risotto (paleo/whole30)

SERVINGS: 2

PREP: 5 MINS

COOK: 25 MINS

INGREDIENTS

• 1lb chicken breasts

• 1 package shiitake mushrooms, diced

• 1/2 medium yellow onion, diced

• 3 tsp minced garlic

• 1/2 cup canned coconut milk

• 1/8 cup bone broth

• 3 tbs ghee

• 3 tbs nutritional yeast

• 1 package cauliflower rice

• salt/pepper, to taste

DIRECTIONS

1. Heat up a pan on medium heat with oil, toss in diced chicken once heated. Brown on either side for 2 minutes.

2. Add in onions and garlic, cook til fragrant and browned.

3. Add in ghee and mushrooms, cook for a minute.

4. Add in coconut milk, bone broth and nutritional yeast, stir to combine and then bring to a boil.

5. Add in cauliflower rice and reduce to a simmer.

6. Simmer for about 10 minutes till liquid has mostly thickened into a creamy mixture.

7. Serve with fresh parsley.