NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup basmati rice

0.75 cup chicken bone broth

1 tsp extra virgin olive oil

0.25 cup yellow onion

1 clove garlic

0.25 cup carrots

0.25 cup frozen peas

0.25 tsp dried thyme

0.25 tsp sea salt

0.13 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

  Dice the chicken breast into bite-sized pieces and season with a pinch of the sea salt and black pepper.

• 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 and set aside.

• 3

  In the same skillet, add the diced onion, carrots, and minced garlic, sautéing for 3-4 minutes until the vegetables begin to soften.

• 4

  Add the dry Basmati rice to the skillet and toast for 1 minute, stirring constantly to coat the grains in the remaining oil and aromatics.

• 5

  Pour in the chicken bone broth and add the dried thyme, sea salt, and black pepper, then return the seared chicken to the pan.

• 6

  Bring the liquid to a gentle boil, then reduce the heat to low, cover with a tight-fitting lid, and simmer for 15 minutes.

• 7

  Stir in the frozen peas during the last 2 minutes of cooking time to heat them through without overcooking.

• 8

  Remove from heat and let the pilaf sit covered for 5 minutes before fluffing with a fork and garnishing with fresh parsley.