NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1 large egg

0.5 cup cooked basmati rice

0.5 tbsp extra virgin olive oil

0.25 cup tomato puree

0.25 cup yellow onion

0.25 cup green bell pepper

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

1 pinch saffron threads

2 tbsp water

PREPARATION

• 1

  In a small pot, combine the cooked basmati rice with saffron threads and a splash of water, then cover and warm over low heat to infuse the rice with color and aroma.

• 2

  Heat the extra virgin olive oil in a medium skillet over medium heat and sauté the diced yellow onion and green bell pepper until they begin to soften.

• 3

  Add the diced chicken breast and minced garlic to the skillet, searing the meat until it is lightly browned on all sides.

• 4

  Stir in the tomato puree, sea salt, black pepper, and dried oregano, then add the water to create a thin braising liquid.

• 5

  Lower the heat to a simmer, cover the skillet, and cook for 8 minutes until the chicken is tender and cooked through.

• 6

  Crack the egg gently into the center of the simmering sauce, cover the pan again, and poach for 3 to 4 minutes until the egg white is set but the yolk remains runny.

• 7

  Fluff the saffron rice with a fork and serve it in a shallow bowl, topped with the braised chicken, savory sauce, and the poached egg.