NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup white rice

0.5 tbsp extra virgin olive oil

0.25 cup yellow onion

0.25 cup red bell pepper

2 cloves garlic

0.75 cup chicken bone broth

0.25 cup frozen peas

0.13 tsp saffron threads

0.25 tsp turmeric

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

  Season the cubed chicken breast with sea salt and black pepper.

• 2

  Heat the olive oil in a large 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, sauté the diced onion and red bell pepper until softened, about 4 minutes.

• 4

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

• 5

  Pour in the chicken bone broth and bring to a gentle boil, using a wooden spoon to scrape up any browned bits from the bottom of the pan.

• 6

  Return the chicken to the skillet, reduce heat to low, cover with a tight-fitting lid, and simmer for 15-18 minutes until the liquid is absorbed.

• 7

  Stir in the frozen peas during the last 2 minutes of cooking to allow them to steam through.

• 8

  Garnish with freshly chopped parsley before serving.