NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

0.25 cup dry basmati rice

0.5 cup low-sodium chicken broth

0.5 cup red bell pepper

0.5 cup green bell pepper

2 tsp extra virgin olive oil

1 pinch saffron threads

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 tsp smoked paprika

PREPARATION

• 1

  Rinse the basmati rice under cold water in a fine-mesh sieve until the water runs clear to remove excess starch.

• 2

  In a small saucepan, combine the rinsed rice, chicken broth, saffron threads, and 1 teaspoon of olive oil; bring to a boil, then cover and simmer on low for 15 minutes.

• 3

  While the rice is simmering, slice the chicken breast into thin strips and season evenly with sea salt, black pepper, garlic powder, and smoked paprika.

• 4

  Heat the remaining 1 teaspoon of olive oil in a large non-stick skillet over medium-high heat.

• 5

  Add the chicken strips to the skillet and sear until golden brown and fully cooked through, approximately 5 to 7 minutes.

• 6

  Remove the chicken from the skillet and set aside; add the sliced red and green bell peppers to the same pan, sautéing for 3 to 4 minutes until tender-crisp.

• 7

  Fluff the saffron rice with a fork and serve it in a bowl topped with the sautéed chicken and peppers.