NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

1 oz Nitrate-free andouille sausage

0.5 cup Cooked brown rice

0.33 cup Yellow onion

0.33 cup Green bell pepper

0.33 cup Celery

1 tsp Extra virgin olive oil

0.25 cup Tomato puree

0.5 cup Chicken bone broth

1 tsp Salt-free Creole seasoning

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

1 tbsp Fresh parsley

PREPARATION

• 1

  Heat the extra virgin olive oil in a large skillet or heavy-bottomed pot over medium-high heat.

• 2

  Add the diced chicken breast and sliced andouille sausage to the pan, searing for 5-6 minutes until the chicken is golden and the sausage is lightly browned.

• 3

  Incorporate the diced onion, green bell pepper, and celery, sautéing for another 4 minutes until the vegetables begin to soften.

• 4

  Add the minced garlic and Creole seasoning, stirring constantly for 60 seconds to allow the spices to become fragrant.

• 5

  Pour in the tomato puree and chicken bone broth, using a wooden spoon to scrape up any flavorful browned bits from the bottom of the pan.

• 6

  Stir in the cooked brown rice, reduce the heat to low, and simmer for 5-7 minutes until the liquid has thickened and the rice is heated through.

• 7

  Season with sea salt and black pepper, then garnish with freshly chopped parsley before serving hot.