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Grilled Chicken Risotto
Ingredients:
2 tsp extra-virgin olive oil
8 oz chicken breast, sliced
½ cup brown rice
¼ cup zucchini
¼ cup shiitake mushrooms
1 tbsp red onion, chopped
1 tbsp Greek yogurt
Make It:
Heat 1 tsp oil in a nonstick skillet over medium high. Add chicken and sauté, stirring frequently, about 12 minutes. Set aside. Leave skillet over medium high.
Cook brown rice according to package instructions.
Add tsp oil to skillet, then throw in zucchini, mushrooms, and onion. Stir until tender.
Add rice to skillet and stir for 3 minutes. Add Greek yogurt and stir until combined.
Add chicken to skillet, stir until combined, and serve.
The Numbers: 837 Calories; 80g Protein; 80g Carbs; 20g Fat; 5g Fiber.
Total Time: 34 minutes.