NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

0.25 cup long grain parboiled rice

0.5 medium red bell pepper

1 medium tomato

0.25 medium red onion

1 tbsp tomato paste

0.5 tbsp olive oil

0.5 medium plantain

1 clove garlic

0.5 tsp fresh ginger

0.25 tsp dried thyme

0.25 tsp curry powder

0.5 cup low-sodium chicken broth

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Pulse the tomato, red bell pepper, half of the onion, garlic, and ginger in a blender until a smooth puree forms.

• 2

  Heat half of the olive oil in a heavy-bottomed pot over medium heat and sauté the remaining diced onion until translucent.

• 3

  Stir in the tomato paste, thyme, and curry powder, cooking for 2-3 minutes until the paste turns a deep brick red and becomes fragrant.

• 4

  Pour the blended vegetable puree into the pot and simmer for 10 minutes to reduce the moisture and concentrate the flavors.

• 5

  Add the rinsed rice and chicken broth to the pot, stir once, then cover with a tight-fitting lid and simmer on low for 20 minutes.

• 6

  While the rice cooks, season the chicken breast with salt and pepper and sear in a separate pan with the remaining oil until fully cooked.

• 7

  Remove the chicken to rest, then use the same pan to fry the sliced plantains until they are golden and caramelized on both sides.

• 8

  Fluff the finished rice with a fork, slice the chicken into strips, and serve everything together in a bowl.