NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.33 cup long-grain parboiled rice

0.5 tbsp extra virgin olive oil

0.5 cup red bell pepper

0.25 cup red onion

0.25 cup tomato puree

1 cup fresh spinach

0.75 cup low-sodium chicken broth

0.5 tsp smoked paprika

0.25 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.25 tsp ginger powder

PREPARATION

• 1

  Cut the chicken breast into bite-sized cubes and season with sea salt, black pepper, garlic powder, and ginger powder.

• 2

  Heat the olive oil in a large non-stick skillet or pot over medium-high heat.

• 3

  Add the chicken to the skillet and brown for 4-5 minutes until golden on all sides, then remove and set aside.

• 4

  In the same skillet, add the diced red onion and chopped bell pepper, sautéing for 3 minutes until softened.

• 5

  Stir in the tomato puree, smoked paprika, and dried thyme, cooking for 2 minutes to allow the flavors to deepen.

• 6

  Add the parboiled rice and chicken broth to the skillet, stirring to combine and scraping up any browned bits from the bottom.

• 7

  Bring the mixture to a boil, then return the chicken to the pot, reduce heat to low, cover, and simmer for 18-20 minutes.

• 8

  Once the rice is tender and liquid is absorbed, fold in the fresh spinach until wilted and serve immediately.