NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup jasmine rice

0.5 cup chicken bone broth

1 tsp extra virgin olive oil

0.25 cup yellow onion

0.25 cup carrots

1 clove garlic

1 tsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried thyme

PREPARATION

• 1

  Dice the chicken breast into one-inch cubes and season evenly with sea salt, black pepper, and dried thyme.

• 2

  Heat the extra virgin olive oil in a medium saucepan over medium-high heat.

• 3

  Add the chicken to the pan and sear for 4-5 minutes until golden brown and cooked through, then remove and set aside.

• 4

  In the same pan, add the finely diced onion, carrots, and minced garlic, sautéing for 3 minutes until the vegetables soften.

• 5

  Add the dry jasmine rice to the pan and stir for 1 minute to lightly toast the grains.

• 6

  Pour in the chicken bone broth and bring the mixture to a boil.

• 7

  Reduce the heat to low, cover the pan with a tight-fitting lid, and simmer for 15 minutes or until the liquid is fully absorbed.

• 8

  Remove from heat, let sit covered for 5 minutes, then fluff the rice with a fork.

• 9

  Stir the cooked chicken and fresh chopped parsley into the rice pilaf before serving.