Golden Chicken "Risotto"
10 min prep15 min cookEasy

Golden Chicken "Risotto"

A bright turmeric-infused chicken and mushroom risotto topped with a runny egg — only 350 calories

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A golden, turmeric-infused "risotto" topped with a perfectly runny fried egg and seared chicken breast. A 50/50 blend of basmati rice and cauliflower rice is simmered with a splash of chicken broth to create a creamy, authentic risotto texture without butter or heavy cream. The bright turmeric color makes this plate stunning. 350 calories, 48g of protein, and only 7g of fat.

📊Nutrition

Per serving

0kcalCalories
0gProtein
0gFats
0gCarbs

🧾Ingredients

0/9

The "Risotto" Base (The 50/50 Trick)

  • 50gCooked basmati rice
  • 120gCauliflower riceAbsorbs turmeric and broth perfectly, making it feel softer and more like a true risotto

Protein & Veggies

  • 160gFresh chicken breast, cut into small bite-sized cubes
  • 80gFresh white button mushrooms, thinly sliced
  • 1/2 tspTurmericCrucial for the bright golden-yellow color and flavor!
  • 1/4 cupWarm chicken broth (or water)
  • as neededZero-calorie cooking spray
  • to tasteSea salt, black pepper, and garlic powder

Topping

  • 1Whole large eggWe keep the yolk for that signature ooze!

👨‍🍳Method

1

Prep the Base

4 min

Steam or microwave your cauliflower rice until tender. Set it aside.

2

Sauté the Chicken and Mushrooms

5 min

Heat a non-stick skillet over medium-high heat and coat it with zero-calorie cooking spray. Add the diced chicken and sliced mushrooms. Season with salt, pepper, garlic powder, and the turmeric. Cook for 4-5 minutes until the chicken is browned and cooked through, and the mushrooms have released their moisture.

💡The turmeric will stain your spoon and pan — that's normal! It means the golden color is infusing perfectly.
3

Create the "Risotto" Texture

3 min

Lower the heat to medium. Add both the cooked basmati rice and the steamed cauliflower rice directly into the skillet with the chicken and mushrooms. Pour in the 1/4 cup of warm chicken broth. Stir everything together continuously for 2-3 minutes. The liquid will reduce slightly, binding the rice together and creating a slightly "wet," creamy texture reminiscent of risotto without needing any heavy cream or butter.

💡The broth is the secret weapon — it creates that loose, creamy risotto consistency for zero extra calories.
4

Fry the Egg (The Ooze Factor)

3 min

In a separate small non-stick pan, add a quick spray of cooking oil and heat over medium-low. Crack your egg gently into the pan. Cook sunny-side up for 2-3 minutes until the whites are fully set but the yolk remains perfectly soft and runny.

💡Cover the pan with a lid for the last 30 seconds — this sets the top of the whites without overcooking the yolk.
5

Plate and Serve

1 min

Spoon your bright golden chicken "risotto" into a wide, shallow bowl just like the photo. Carefully slide your perfect sunny-side-up egg right on top. Break the yolk before eating so it acts as a rich, creamy sauce for the rice!

💡A sprinkle of fresh parsley, cracked black pepper, and chili flakes on top makes the golden color pop even more!
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