NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

0.25 cup brown rice

1 tsp extra virgin olive oil

0.5 cup low-sodium chicken broth

0.25 cup yellow onion

0.25 cup carrots

0.25 cup celery

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried thyme

1 tbsp fresh parsley

PREPARATION

• 1

  Dice the chicken breast into bite-sized pieces and season with half of the salt, pepper, and dried thyme.

• 2

  Heat the olive oil in a medium saucepan over medium heat. Add the chicken and cook until browned on all sides, then remove and set aside.

• 3

  In the same pan, add the diced onion, carrots, and celery. Sauté for 3-4 minutes until the vegetables begin to soften.

• 4

  Add the minced garlic and dry brown rice to the pan, stirring for 1 minute to lightly toast the rice.

• 5

  Pour in the chicken broth and add the remaining salt, pepper, and thyme. Bring the mixture to a boil.

• 6

  Reduce the heat to low, cover the pan with a tight-fitting lid, and simmer for 35-40 minutes or until the liquid is absorbed and the rice is tender.

• 7

  Stir the cooked chicken back into the rice pilaf and let it sit covered for 5 minutes to heat through.

• 8

  Garnish with fresh chopped parsley before serving.