NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1.5 tbsp almond flour

1 large egg

0.25 cup basmati rice

0.5 cup water

1 pinch saffron threads

0.25 tsp ground turmeric

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 cup frozen peas

PREPARATION

• 1

  Rinse the basmati rice under cold water until the water runs clear to remove excess starch.

• 2

  In a small saucepan, combine the rice, water, saffron threads, turmeric, and a pinch of the sea salt.

• 3

  Bring the rice to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed.

• 4

  While the rice cooks, slice the chicken breast into thin cutlets and season both sides with garlic powder, sea salt, and black pepper.

• 5

  Whisk the egg in a shallow bowl and place the almond flour in a separate shallow dish.

• 6

  Dip each chicken cutlet into the whisked egg, then dredge in the almond flour until evenly coated.

• 7

  Heat the olive oil in a non-stick skillet over medium heat and cook the chicken for 4 to 5 minutes per side until the coating is golden and the chicken is cooked through.

• 8

  Stir the frozen peas into the hot rice during the last 2 minutes of steaming to warm them through.

• 9

  Fluff the vibrant yellow rice with a fork and serve the crispy breaded chicken on top.