NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

0.25 cup White basmati rice

0.5 cup Chicken bone broth

0.75 tbsp Extra virgin olive oil

0.25 cup Yellow onion

0.25 cup Red bell pepper

1 clove Garlic

0.25 tsp Ground turmeric

0.25 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 cup Frozen peas

1 tsp Fresh parsley

PREPARATION

• 1

  Season the chicken breast evenly on both sides with sea salt, black pepper, and smoked paprika.

• 2

  In a small saucepan, heat 0.25 tablespoon of olive oil over medium heat and sauté the diced onion, bell pepper, and minced garlic until the onion is translucent.

• 3

  Add the dry rice and ground turmeric to the saucepan, stirring for 1 minute to toast the grains.

• 4

  Pour in the chicken bone broth, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.

• 5

  While the rice cooks, heat the remaining 0.5 tablespoon of olive oil in a skillet over medium-high heat.

• 6

  Place the chicken in the skillet and sear for 6 to 7 minutes per side until the exterior is golden brown and the internal temperature reaches 165°F.

• 7

  Once the rice is tender and the liquid is absorbed, remove from heat and stir in the frozen peas, allowing them to warm through for 2 minutes.

• 8

  Slice the chicken into strips and serve over the yellow rice, garnished with freshly chopped parsley.