NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.33 cup basmati rice

0.5 tbsp extra virgin olive oil

0.25 cup yellow onion

0.5 cup carrots

0.25 cup frozen peas

1 clove garlic

0.75 cup chicken bone broth

0.25 tsp sea salt

0.13 tsp black pepper

0.25 tsp dried thyme

PREPARATION

• 1

  Dice the chicken breast into bite-sized pieces and finely chop the onion, carrots, and garlic.

• 2

  Heat the olive oil in a large skillet over medium-high heat until shimmering.

• 3

  Add the chicken to the skillet and sear until golden brown on all sides, then remove the chicken and set it aside.

• 4

  In the same skillet, add the onion and carrots, sautéing for 3 to 4 minutes until the onion is translucent.

• 5

  Stir in the garlic, dry basmati rice, and dried thyme, toasting the rice for about 1 minute until it smells nutty and looks slightly opaque.

• 6

  Pour in the chicken bone broth, sea salt, and black pepper, stirring to scrape up any browned bits from the bottom of the pan.

• 7

  Return the chicken to the skillet, bring the liquid to a gentle boil, then reduce the heat to low.

• 8

  Cover the skillet with a tight-fitting lid and simmer for 15 minutes without lifting the lid.

• 9

  Remove the skillet from the heat, quickly stir in the frozen peas, and replace the lid.

• 10

  Let the pilaf rest for 5 minutes to allow the rice to finish steaming and become perfectly fluffy before serving.