NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup dry long-grain white rice

0.25 tsp extra virgin olive oil

0.25 cup diced yellow onion

0.25 cup diced red bell pepper

1 clove garlic

0.75 cup low-sodium chicken broth

0.13 tsp saffron threads

0.25 tsp turmeric

0.25 cup frozen peas

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

  Season the diced chicken breast evenly with sea salt and black pepper.

• 2

  Heat the olive oil in a large skillet over medium-high heat and sear the chicken until golden brown on all sides, then remove and set aside.

• 3

  In the same skillet, add the onion and red bell pepper, sautéing until the vegetables are tender and translucent.

• 4

  Stir in the minced garlic, dry rice, turmeric, and saffron threads, toasting the grains for one minute until they are fragrant and coated in oil.

• 5

  Pour in the chicken broth, bring to a gentle boil, then reduce heat to low and cover with a tight-fitting lid.

• 6

  Simmer for 15 to 18 minutes until the liquid is fully absorbed and the rice is tender.

• 7

  Stir in the frozen peas and the cooked chicken, covering for 2 minutes to allow everything to heat through.

• 8

  Fluff the rice with a fork and garnish with chopped fresh parsley before serving.