NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.33 cup Basmati rice

0.66 cup Chicken broth

1 tsp Olive oil

0.25 cup Yellow onion

0.25 cup Carrots

0.25 cup Frozen peas

1 clove Garlic

1 tsp Fresh thyme

1 tsp Fresh parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Dice the chicken breast into 1-inch pieces and season with half of the sea salt and black pepper.

• 2

  Heat the olive oil in a large skillet over medium-high heat and sear the chicken until golden brown and cooked through.

• 3

  Remove the chicken from the skillet and set aside on a plate.

• 4

  In the same skillet, add the diced onion and carrots, sautéing for 3-4 minutes until the onions are translucent.

• 5

  Add the minced garlic and dry basmati rice to the skillet, stirring for 1 minute to lightly toast the grains.

• 6

  Pour in the chicken broth and the remaining sea salt and black pepper, then bring the mixture to a gentle boil.

• 7

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

• 8

  Turn off the heat and stir in the frozen peas, fresh thyme, fresh parsley, and the cooked chicken.

• 9

  Cover for 2 minutes to allow the peas to steam and the chicken to warm through before serving.