NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Parboiled long-grain rice

0.5 tbsp Avocado oil

0.25 cup Red onion

0.25 cup Red bell pepper

2 tbsp Tomato paste

0.5 cup Low-sodium chicken broth

0.5 tsp Smoked paprika

0.25 tsp Dried thyme

0.25 tsp Garlic powder

0.25 tsp Ginger powder

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Dice the chicken breast into bite-sized pieces and season evenly with sea salt, black pepper, and garlic powder.

• 2

  Heat the avocado oil in a large skillet over medium-high heat and brown the chicken until golden on all sides.

• 3

  Remove the browned chicken from the skillet and set it aside on a clean plate.

• 4

  In the same skillet, add the diced red onion and red bell pepper, sautéing for 3 to 4 minutes until the onion becomes translucent.

• 5

  Stir in the tomato paste, smoked paprika, dried thyme, and ginger powder, cooking for 2 minutes to toast the spices and deepen the color.

• 6

  Add the dry parboiled rice to the skillet, stirring well to ensure every grain is coated in the tomato and spice mixture.

• 7

  Pour in the chicken broth and return the chicken to the skillet, bringing the mixture to a gentle boil.

• 8

  Reduce the heat to low, cover the skillet with a tight-fitting lid, and simmer for 15 to 18 minutes until the rice is tender and the liquid is fully absorbed.

• 9

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