NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Basmati rice

0.5 tbsp Ghee

2 cloves Garlic

0.25 cup Yellow onion

0.5 cup Chicken bone broth

0.25 cup Frozen peas

0.25 tsp Turmeric

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

PREPARATION

• 1

  Dice the chicken breast into bite-sized pieces and season with half of the sea salt and black pepper.

• 2

  In a medium skillet or pot, melt the ghee over medium heat. Add the diced chicken and sear until golden brown on all sides, then remove and set aside.

• 3

  In the same pan, add the finely chopped yellow onion and sauté for 3-4 minutes until translucent.

• 4

  Stir in the minced garlic, turmeric, and dry basmati rice, toasting the grains for 1-2 minutes until they become fragrant and coated in the golden ghee.

• 5

  Pour in the chicken bone broth and the remaining salt and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 12-15 minutes.

• 6

  Once the liquid is mostly absorbed, stir in the frozen peas and add the cooked chicken back to the pan. Cover and let sit for 5 minutes to steam through.

• 7

  Fluff the pilaf with a fork and garnish with fresh chopped parsley before serving.