NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.5 cup cooked jasmine rice

0.75 tbsp extra virgin olive oil

1 cup broccoli florets

0.25 tsp ground turmeric

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

  Pat the chicken breast dry with a paper towel and season both sides evenly with the ground turmeric, garlic powder, sea salt, and black pepper.

• 2

  Heat 0.5 tablespoon of extra virgin olive oil in a medium non-stick skillet over medium-high heat until shimmering.

• 3

  Place the chicken in the skillet and sear for 5-7 minutes per side until the internal temperature reaches 165 degrees Fahrenheit and the exterior is golden.

• 4

  Remove the chicken from the pan and set it aside on a plate to rest for at least 5 minutes before slicing.

• 5

  In the same skillet, add the remaining 0.25 tablespoon of olive oil and the cooked jasmine rice, spreading it into an even layer and pressing down firmly with a spatula.

• 6

  Cook the rice undisturbed for 3-5 minutes over medium heat until the bottom is toasted and crispy, then remove from heat.

• 7

  Steam the broccoli florets in a steamer basket over boiling water for 4-5 minutes until they are bright green and tender-crisp.

• 8

  Slice the rested chicken into strips and serve it over the crispy rice with the steamed broccoli on the side, garnished with freshly chopped parsley.