NUTRITION

SERVINGS

INGREDIENTS

8 oz chicken breast

1.5 tbsp olive oil

1 medium yellow onion

1 cup cremini mushrooms

1 medium zucchini

1 medium red bell pepper

2 cloves garlic

1 tbsp balsamic vinegar

0.5 cup cooked brown rice

0.25 whole avocado

0.5 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried thyme

0.5 tsp smoked paprika

PREPARATION

• 1

  Slice the yellow onion into thin half-moons and mince the garlic cloves.

• 2

  Heat 0.5 tbsp of olive oil in a large skillet over low heat; add onions and a pinch of salt, cooking for 40 minutes while stirring occasionally until deeply browned and jammy.

• 3

  While onions cook, dice the chicken breast into one-inch pieces and toss in a bowl with smoked paprika, dried thyme, half the sea salt, and half the black pepper.

• 4

  Remove caramelized onions from the skillet and set aside; increase heat to medium-high and add another 0.5 tbsp of olive oil.

• 5

  Add the chicken to the skillet, searing for 6 minutes until golden and cooked through, then remove and set aside with the onions.

• 6

  Add the remaining 0.5 tbsp of olive oil to the skillet along with sliced mushrooms, diced zucchini, and sliced red bell pepper.

• 7

  Sauté the vegetables for 8-10 minutes until tender and slightly charred, then stir in the minced garlic for 1 minute.

• 8

  Return the chicken and caramelized onions to the skillet; pour in the balsamic vinegar and stir for 2 minutes to deglaze the pan and coat everything in a glossy glaze.

• 9

  Season the entire skillet with the remaining sea salt and black pepper.

• 10

  Serve the savory chicken and vegetable mixture over the warm cooked brown rice and top with the fresh sliced avocado.