NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tsp extra virgin olive oil

1 tsp extra virgin olive oil

0.25 tsp ground turmeric

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp sea salt

0.25 tsp sea salt

0.25 tsp black pepper

0.25 cup long grain white rice

0.5 cup low sodium chicken broth

0.5 cup red bell pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

• 2

  Pat the chicken breast dry and rub with 1 tsp of olive oil, garlic powder, onion powder, 0.25 tsp sea salt, and black pepper.

• 3

  Place the chicken on the baking sheet and roast for 20-25 minutes until the internal temperature reaches 165°F.

• 4

  While the chicken is roasting, combine the white rice, chicken broth, turmeric, and the remaining 0.25 tsp sea salt in a small saucepan.

• 5

  Bring the rice mixture to a boil, then reduce heat to low, cover tightly, and simmer for 15 minutes or until the liquid is fully absorbed.

• 6

  In a small skillet, heat the remaining 1 tsp of olive oil over medium heat and sauté the chopped red bell pepper for 3-5 minutes until tender-crisp.

• 7

  Allow the chicken to rest for 5 minutes before slicing; fluff the yellow rice with a fork and serve alongside the chicken and peppers.