Shredded Honey-Pepper Chicken
Serves 415 mins prep12 mins cook
A satisfying dinner featuring shredded chicken tossed in a honey-pepper sauce, creamy dairy-free mushroom risotto with peas, and balsamic garlic glazed mushrooms. It replicates the richness of traditional dishes while being lighter and easier to prepare, using @RightRice RISOTTO which cooks in just 12 minutes.
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What you need
Instructions
1: Cook the wild mushroom risotto according to the package instructions and add 1/2 cup fresh peas when you turn off the heat. 2: Remove the skin from 1/2 rotisserie chicken, shred the chicken, and toss it with a mixture of 1 tablespoon honey, 1 tablespoon water, 1/2 teaspoon pepper, and a dash of hot sauce (optional). 3: Slice 1 pound of mixed mushrooms and sauté them over medium-high heat with 1 tablespoon of olive oil, butter, or ghee for about 4-5 minutes. 4: Add salt and pepper to taste and sauté for an additional minute or two. 5: Add 1 tablespoon of balsamic vinegar to the mushrooms and toss to combine. Once the liquid has reduced, turn off the heat.View original recipe