Chicken and mushroom risotto with cauliflower

Gluten-Free Friendly, Soy-Free, Mediterranean, Lean & Clean, Carb-Conscious, <600 Calories, Protein Plus

1 Serving, 380 Calories/Serving

20–25 Minutes (Conventional oven)

4–5 Minutes (Microwave oven)

Sliced chicken and tender bites of cauliflower are served over a creamy spinach risotto in a comforting garlicky mushroom sauce.

Ingredients

Mushroom sauce (Cremini mushroom - sherry wine - onion - garlic - extra virgin olive oil - coconut aminos - arrowroot powder - butter - water - thyme - basil - salt)
Spinach risotto (arborio rice - onion - Parmesan cheese - garlic - salt)
Vegetable stock
Grilled chicken
Cauliflower
Spinach parsley puree (extra virgin olive oil - parsley - spinach)
Parsley

Nutrition per serving

Calories 380, Total Fat 16g (21% DV), Sat. Fat 4.5g (23% DV), Trans Fat 0g, Cholest. 80mg (27% DV), Sodium 780mg (34% DV), Total Carb. 28g (10% DV), Fiber 5g (18% DV), Total Sugars 5g (Incl. 1g Added Sugars, 2% DV), Protein 29g
Contains: Milk, Tree Nuts (coconut)

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt " + "per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility " + "that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, " + "Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

Cook, season, and serve

We delivered this meal fresh because it tastes best that way (heated of course!). We do not recommend freezing this meal.

Microwave: Cook in the tray 4–5 minutes, remove plastic, and stir. Cook to a minimum internal temperature of 165°F.*

Oven: Remove plastic and cover tray with foil. Bake at 425°F for 20–25 minutes and stir. Cook to a minimum internal temperature of 165°F.*

We seasoned this lightly. Add salt and pepper to your heart’s content.

*Cooking times vary by oven/microwave -- add time if needed. Do not thaw when cooking from frozen. Do not expose tray to open flame or direct contact with heating element.

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