NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Basmati rice

1 tbsp Vermicelli pasta

0.5 tbsp Grass-fed butter

1 tbsp Pine nuts

1 cup Chicken bone broth

0.25 tsp Sea salt

0.25 tsp Black pepper

0.13 tsp Ground cinnamon

1 tbsp Fresh parsley

PREPARATION

• 1

  Place the chicken breast in a small pot and cover with 0.5 cup of the bone broth and a pinch of the sea salt and black pepper.

• 2

  Bring to a gentle simmer over medium-low heat, cover, and poach for 12-15 minutes until the internal temperature reaches 165°F.

• 3

  While the chicken poaches, melt the grass-fed butter in a separate small saucepan over medium heat.

• 4

  Add the vermicelli pasta to the butter and stir constantly until it turns a deep golden brown.

• 5

  Stir in the basmati rice and ground cinnamon, coating the grains in the butter for 1 minute.

• 6

  Add the remaining 0.5 cup of bone broth and the remaining sea salt to the rice; bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.

• 7

  In a small dry skillet, toast the pine nuts over medium-low heat for 2-3 minutes until fragrant and golden.

• 8

  Slice the poached chicken and serve it over the fluffy vermicelli rice, garnished with the toasted pine nuts and fresh parsley.