NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.5 cup cooked jasmine rice

1 large egg

0.25 cup tomato puree

0.5 tbsp extra virgin olive oil

0.25 cup red onion

0.25 cup red bell pepper

1 tsp curry powder

0.25 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

0.25 cup water

PREPARATION

• 1

  Bring a small pot of water to a boil, carefully lower the egg into the water, and simmer for 6.5 minutes for a jammy yolk; transfer to an ice bath immediately.

• 2

  Heat olive oil in a skillet over medium heat and sauté the diced chicken breast until golden brown and cooked through.

• 3

  Add the diced red onion and bell pepper to the skillet, cooking until the vegetables are softened and fragrant.

• 4

  Stir in the tomato puree, curry powder, thyme, sea salt, and black pepper, allowing the spices to bloom for 1 minute.

• 5

  Add the cooked jasmine rice and water to the skillet, stirring to coat the rice in the tomato base, then simmer until the liquid is absorbed.

• 6

  Peel the soft-boiled egg, slice it in half, and place it over the warm Jollof rice and chicken mixture before serving.