NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 tbsp extra virgin olive oil

0.25 cup yellow onion

0.5 cup red bell pepper

1 whole garlic clove

0.25 cup long-grain white rice

0.5 cup low-sodium chicken broth

1 pinch saffron threads

0.25 cup frozen peas

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp smoked paprika

PREPARATION

• 1

  Cut the chicken breast into bite-sized pieces and season with sea salt, black pepper, and smoked paprika.

• 2

  Heat the olive oil in a medium skillet over medium-high heat and sear the chicken until golden brown on all sides, then remove from the skillet and set aside.

• 3

  In the same skillet, add the diced yellow onion and red bell pepper, sautéing for 3-4 minutes until the vegetables begin to soften.

• 4

  Stir in the minced garlic and dry rice, toasting the rice for about 1 minute until fragrant.

• 5

  Pour in the chicken broth and add the saffron threads, stirring to combine and scraping up any browned bits from the bottom of the pan.

• 6

  Return the chicken to the skillet, bring the liquid to a boil, then reduce heat to low, cover, and simmer for 15 minutes.

• 7

  Gently stir in the frozen peas, cover again, and cook for an additional 2-3 minutes until the rice is tender and the liquid is absorbed.

• 8

  Remove from heat and let the skillet sit covered for 5 minutes before fluffing the rice with a fork and serving.