NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup brown rice

0.5 cup tomato puree

1 tsp avocado oil

0.5 cup zucchini

0.5 cup red bell pepper

0.25 cup white onion

1 clove garlic

0.5 cup chicken bone broth

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp cumin

1 tbsp fresh cilantro

PREPARATION

• 1

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

• 2

  Place the chopped zucchini and red bell peppers on the sheet, mist with a bit of water or broth, and roast for 15-18 minutes until tender.

• 3

  While veggies roast, heat avocado oil in a large deep skillet over medium-high heat.

• 4

  Add the diced chicken breast to the skillet and cook until golden and no longer pink, then remove from the pan and set aside.

• 5

  In the same skillet, sauté the onion and garlic for 3 minutes until translucent and aromatic.

• 6

  Add the dry brown rice to the skillet, stirring constantly for 2 minutes to lightly toast the grains.

• 7

  Stir in the tomato puree, chicken bone broth, cumin, sea salt, and black pepper.

• 8

  Bring the mixture to a boil, then cover with a tight-fitting lid and reduce heat to low.

• 9

  Simmer for 35-40 minutes, or until the rice is tender and the liquid has been fully absorbed.

• 10

  Fluff the rice with a fork, then fold in the roasted vegetables and the cooked chicken.

• 11

  Garnish with fresh cilantro and serve warm.