NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup parboiled rice

1 tsp olive oil

0.5 cup tomato puree

0.5 cup red bell pepper

0.25 cup yellow onion

1 clove garlic

0.5 tsp ginger

0.5 cup chicken broth

0.25 tsp thyme

0.25 tsp curry powder

0.25 tsp sea salt

0.13 tsp black pepper

1 pinch red pepper flakes

PREPARATION

• 1

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

• 2

  Heat the olive oil in a large skillet over medium-high heat and sear the chicken until golden brown, then remove and set aside.

• 3

  In the same skillet, sauté the diced onion and bell pepper until the onions are translucent and fragrant.

• 4

  Stir in the minced garlic, grated ginger, thyme, curry powder, and red pepper flakes, cooking for one minute until the spices bloom.

• 5

  Pour in the tomato puree and chicken broth, stirring to scrape up any browned bits from the bottom of the pan.

• 6

  Add the parboiled rice and the remaining salt and pepper, stirring to combine everything thoroughly.

• 7

  Return the chicken to the skillet, reduce heat to low, cover with a tight-fitting lid, and simmer for 15-20 minutes until the rice is tender.

• 8

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