NUTRITION

SERVINGS

INGREDIENTS

5 oz boneless skinless chicken breast

0.25 cup dry basmati rice

0.5 cup tomato puree

0.25 cup diced red bell pepper

0.25 cup diced red onion

1 tsp extra virgin olive oil

1 tsp smoked paprika

0.25 tsp dried thyme

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup low sodium chicken bone broth

PREPARATION

• 1

  Pat the chicken breast dry with a paper towel and cut into bite-sized cubes.

• 2

  Season the chicken pieces evenly with the sea salt, black pepper, and garlic powder.

• 3

  Heat the olive oil in a wide skillet over medium-high heat and sear the chicken until golden brown, then remove and set aside.

• 4

  In the same skillet, add the diced onions and bell peppers, sautéing for 3-4 minutes until they begin to soften.

• 5

  Stir in the tomato puree, smoked paprika, and dried thyme, allowing the mixture to bubble and concentrate for 2 minutes.

• 6

  Add the dry basmati rice to the pan, stirring constantly for 1 minute to toast the grains and coat them in the tomato base.

• 7

  Pour in the chicken bone broth and return the browned chicken to the skillet, stirring once to combine.

• 8

  Bring the liquid to a gentle boil, then reduce the heat to low, cover with a tight-fitting lid, and simmer for 15-18 minutes.

• 9

  Turn off the heat and let the dish rest, covered, for 5 minutes before fluffing the rice with a fork and serving.