NUTRITION

SERVINGS

INGREDIENTS

4 oz Shrimp

3 oz Chicken breast

0.5 cup Cooked brown rice

0.5 cup Diced tomatoes

0.25 cup Yellow onion

0.25 cup Green bell pepper

0.25 cup Celery

1 tsp Avocado oil

0.5 tsp Smoked paprika

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.25 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

PREPARATION

• 1

  Heat the avocado oil in a large skillet over medium-high heat until shimmering.

• 2

  Add the diced chicken breast to the skillet and cook until browned on all sides, approximately 5 minutes.

• 3

  Stir in the diced onion, green bell pepper, and celery, sautéing for another 4 minutes until the vegetables are tender.

• 4

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

• 5

  Pour in the diced tomatoes with their juices and bring the mixture to a gentle simmer.

• 6

  Add the shrimp to the skillet and cook for 3 to 4 minutes, or until they are pink, opaque, and cooked through.

• 7

  Fold in the cooked brown rice and stir until the rice is heated through and has absorbed the flavors of the sauce.

• 8

  Remove from heat, garnish with freshly chopped parsley, and serve warm.