Chicken Breast Mushroom Oatmeal Risotto
Ingredients
Main ingredients
- Allulose Liquid 1 spoon
- White Button Mushroom 50 g
- Onion 70 g
- Tuna Extract 10 g
- Balsamic Vinegar 20 g
- Old Fashioned Rolled Oats Whole Grain 30 g
- Almond Breeze Unsweetened 1 pack
- Italian Grated Cheese 80 g
- Organic Extra Virgin Olive Oil 20 ml
Seasonings/Sauce
No seasonings/sauce have been registered.
Nutrition summary
Carbohydrates
51.84 g
25%
Protein
41.09 g
20%
Fat
49.68 g
55%
Cooking steps
-
1
Sauté mushrooms in a dry pan.
-
2
When moisture comes out, add onion and oatmeal, and continue to sauté.
-
3
Add 2 spoons of olive oil and 190ml almond milk, then 2 spoons of Parmesan cheese. Boil for about 1 minute.
-
4
Stir-fry 100g boiled and shredded chicken breast in a pan with olive oil as garnish.
-
5
Add 2 spoons of balsamic vinegar and 1 spoon of allulose to the chicken, stir-fry for 1 minute.
-
6
Optionally, sprinkle black pepper or crushed red pepper before eating.
