NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Basmati rice

0.5 cup Tomato puree

0.25 cup Red bell pepper

0.25 cup Red onion

0.5 tbsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Smoked paprika

0.25 tsp Dried thyme

0.5 cup Water

PREPARATION

• 1

  Preheat your oven to 400°F and line a small baking sheet with parchment paper.

• 2

  Season the chicken breast with half of the sea salt, black pepper, and smoked paprika, then roast for 20-25 minutes until the internal temperature reaches 165°F.

• 3

  While the chicken roasts, place the tomato puree, red bell pepper, and red onion in a blender and process until completely smooth.

• 4

  Heat the olive oil in a medium pot over medium heat, pour in the blended tomato mixture, and cook for 5-7 minutes until the sauce thickens and turns a deep red.

• 5

  Rinse the basmati rice thoroughly and add it to the pot along with the water, dried thyme, and the remaining salt, pepper, and paprika.

• 6

  Bring the mixture to a boil, then reduce the heat to low, cover tightly, and simmer for 15-18 minutes until the liquid is fully absorbed.

• 7

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

• 8

  Slice the roasted chicken breast and serve it over the warm, fragrant Jollof rice.