Chicken breast (boneless, skinless): 150g (5 oz), Wild rice blend (dry): 80g (1/2 cup), Carrots: 100g (2 medium, diced), Celery: 75g (2 stalks, diced), Onion: 100g (1 medium, diced), Garlic: 6g (2 cloves, minced), Mushrooms: 100g (1 cup, sliced), Chicken broth (low-sodium): 1L (4 cups), Thyme: 2g (1 tsp, fresh, chopped), Rosemary: 2g (1 tsp, fresh, chopped), Bay leaf: 1, Olive oil: 10ml (2 tsp), Greek yogurt (low-fat): 30g (2 tbsp), Parsley: 10g (2 tbsp, fresh, chopped), Black pepper: to taste
1. Heat 10ml olive oil in a large pot over medium heat. Add 100g diced onion, 100g diced carrots, and 75g diced celery. Cook for 5-7 minutes until softened. 2. Add 6g minced garlic and 100g sliced mushrooms. Cook for 3 minutes. 3. Add 1L chicken broth, 150g chicken breast (whole), 80g wild rice blend, 2g chopped thyme, 2g chopped rosemary, 1 bay leaf, and black pepper. 4. Bring to a boil, then reduce heat and simmer, covered, for 40-45 minutes until rice is tender and chicken is cooked through. 5. Remove chicken and shred with two forks. Return to pot. 6. Remove bay leaf. 7. Stir in 30g Greek yogurt for creaminess. 8. Serve garnished with 10g chopped parsley.
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