YOUR SOLIN GENERATED RECIPE
Savory One-Pan Chicken and Rice
Sautéed chicken and jasmine rice simmered in a golden turmeric broth with crisp peppers, finished with a topping of creamy avocado slices.
INGREDIENTS
8 oz Chicken breast
0.33 cup Dry jasmine rice
0.5 tbsp Extra virgin olive oil
0.5 cup Diced red bell pepper
0.25 cup Diced yellow onion
1 cup Low-sodium chicken bone broth
0.25 whole Avocado
0.5 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
0.25 tsp Ground turmeric
1 tbsp Chopped fresh parsley
PREPARATION
Cut the chicken breast into 1-inch bite-sized cubes and season evenly with sea salt, black pepper, and garlic powder.
Heat the olive oil in a large deep skillet or non-stick pan over medium-high heat.
Add the chicken to the skillet and sear for 3-4 minutes until golden brown on all sides; remove the chicken and set aside.
In the same skillet, add the diced onion and red bell pepper, sautéing for 3 minutes until the vegetables begin to soften.
Stir in the dry jasmine rice and ground turmeric, toasting the rice for 1 minute until fragrant.
Pour in the chicken bone broth and return the chicken to the pan, scraping the bottom to release any savory bits.
Bring the liquid to a boil, then immediately reduce the heat to low, cover with a tight-fitting lid, and simmer for 15-18 minutes.
Once the liquid is fully absorbed and the rice is tender, remove from heat and let it sit covered for 5 minutes.
Fluff the rice with a fork, top with fresh avocado slices and chopped parsley before serving.