NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

1 oz Andouille sausage

1 tsp Extra virgin olive oil

0.33 cup Yellow onion

0.33 cup Green bell pepper

0.33 cup Celery

1 tsp Garlic

0.5 cup Diced tomatoes

0.75 cup Chicken bone broth

0.25 cup Brown rice

0.5 tsp Smoked paprika

0.25 tsp Dried thyme

0.25 tsp Dried oregano

0.13 tsp Cayenne pepper

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  In a large skillet or Dutch oven, heat the olive oil over medium-high heat.

• 2

  Add the cubed chicken breast and sliced andouille sausage, searing until the chicken is browned and the sausage is slightly crisp.

• 3

  Stir in the diced onion, green bell pepper, and celery, sautéing for 5 minutes until the vegetables are tender and fragrant.

• 4

  Add the minced garlic, smoked paprika, thyme, oregano, cayenne, sea salt, and black pepper, stirring for 1 minute to toast the spices.

• 5

  Pour in the diced tomatoes, chicken bone broth, and dry brown rice, stirring to combine and scraping any browned bits from the bottom.

• 6

  Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 35-40 minutes until the rice is tender and the liquid is absorbed.

• 7

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