Chicken and Mushroom Cauliflower Risotto
Green Leaf Salad with Balsamic Vinaigrette
Ingredients
- 3 slices bacon, chopped
- 1 Tbsp olive oil
- 1 (8-oz) pkg sliced baby portobello mushrooms
- ¼ cup chopped onion
- 1 clove garlic, minced
- 1 (12-oz) pkg frozen riced cauliflower
- ½ cup chicken broth
- 1 tsp Italian seasoning
- 1 cup shredded rotisserie chicken
- 2 Tbsp chopped fresh parsley
Instructions
- Cook bacon in a large skillet over medium heat until crisp; drain on paper towels, reserving drippings in skillet. Add oil to drippings.
- Cook mushrooms, onion, and garlic in hot drippings in skillet over medium heat until mushrooms are browned and onion is tender.
- Stir in cauliflower, broth, and Italian seasoning. Cook, stirring occasionally, until liquid is evaporated and cauliflower is tender. Stir in chicken and parsley; cook 2 minutes. Sprinkle with bacon.
Side Dish Ingredients
- 4 tsp extra virgin olive oil
- 2 tsp balsamic vinegar
- 1 tsp Dijon mustard
- ⅛ tsp salt
- ⅛ tsp pepper
- 3 cups torn green leaf lettuce
- 1 Tbsp freshly grated Parmesan cheese
Side Dish Instructions
- Whisk together oil, vinegar, mustard, salt, and pepper in a large bowl until blended. Add lettuce and cheese; toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 |
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
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- Matching Grocery List
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