NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup parboiled rice

0.5 cup tomato puree

0.25 cup red bell pepper

0.25 cup red onion

0.5 tbsp olive oil

0.5 cup chicken broth

0.5 tsp dried thyme

0.5 tsp curry powder

1 piece bay leaf

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Season the chicken breast evenly with half of the sea salt, black pepper, and curry powder, then roast for 20-25 minutes until the internal temperature reaches 165°F.

• 3

  While the chicken roasts, place the red bell pepper and tomato puree in a blender and pulse until the mixture is completely smooth.

• 4

  Heat the olive oil in a medium pot over medium heat and sauté the finely diced red onion until it becomes soft and translucent.

• 5

  Pour the blended tomato and pepper mixture into the pot and cook for 5 minutes, stirring occasionally until the sauce deepens in color.

• 6

  Stir in the remaining salt, pepper, curry powder, and dried thyme, then add the dry parboiled rice and stir to coat every grain in the sauce.

• 7

  Pour in the chicken broth and add the bay leaf, then bring the mixture to a gentle boil.

• 8

  Reduce the heat to the lowest setting, cover with a tight-fitting lid, and simmer for 20 minutes until the liquid is fully absorbed and the rice is tender.

• 9

  Remove the bay leaf and fluff the rice with a fork before serving it alongside the sliced roasted chicken breast.