NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1 oz chicken andouille sausage

0.25 tbsp avocado oil

0.5 cup yellow onion

0.5 cup green bell pepper

0.5 cup celery

0.25 cup crushed tomatoes

0.5 cup low-sodium chicken broth

0.25 cup cooked brown rice

1 tsp smoked paprika

0.5 tsp dried oregano

0.5 tsp garlic powder

0.25 tsp cayenne pepper

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Heat the avocado oil in a large deep-sided skillet or Dutch oven over medium-high heat.

• 2

  Add the diced chicken breast and sliced chicken andouille sausage, searing for 5-6 minutes until browned and golden on all sides.

• 3

  Stir in the diced onion, green bell pepper, and celery, sautéing for about 5 minutes until the vegetables have softened and become fragrant.

• 4

  Add the smoked paprika, dried oregano, garlic powder, cayenne pepper, sea salt, and black pepper, stirring constantly for 1 minute to toast the spices.

• 5

  Pour in the crushed tomatoes and chicken broth, scraping the bottom of the pan to release any browned bits, and bring the mixture to a gentle simmer.

• 6

  Fold in the cooked brown rice, reduce heat to medium-low, and cook for 3-5 minutes until the liquid is mostly absorbed and the flavors are fully integrated.