Try this Cauliflower Asparagus Risotto with Chicken- Optavia Lean and Green recipe, or contribute your own.
Suggest a better descriptionCook the chicken breasts with butter, salt and pepper (med high skillet, 5 min per side. Remove from heat and let sit for 10 min).
Combine cauliflower rice, asparagus, chicken stock in a pot and simmer until tender, adding additional water as needed. (Double batch takes 1/2 cup extra water and about 10 min to cook).
When finished, remove from heat, stir in nutritional yeast and serve with pan roasted chicken.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (478g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 510 | ||
Calories from Fat: 253 (50%) | ||
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Amt Per Serving | % DV | |
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Total Fat 28.1g | 38 % | |
Saturated Fat 10g | 50 % | |
Monounsaturated Fat 10.9g | ||
Polyunsanturated Fat 4.8g | ||
Cholesterol 162.2mg | 50 % | |
Sodium 277.1mg | 10 % | |
Potassium 901.8mg | 24 % | |
Total Carbohydrate 8.6g | 3 % | |
Dietary Fiber 3.6g | 14 % | |
Sugars, other 5.1g | ||
Protein 54.9g | 78 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 510
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