NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup white basmati rice

1 tbsp extra virgin olive oil

0.25 cup yellow onion

0.25 cup carrot

0.25 cup celery

1 clove garlic

0.5 cup low-sodium chicken broth

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried thyme

1 tbsp fresh parsley

PREPARATION

• 1

  Pat the chicken breast dry with a paper towel and cut into even, bite-sized pieces.

• 2

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

• 3

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

• 4

  In the same skillet, add the diced onion, carrot, and celery, sautéing until the vegetables are softened and the onion is translucent.

• 5

  Stir in the minced garlic, sea salt, black pepper, and dried thyme, cooking for one minute until highly fragrant.

• 6

  Add the cooked white basmati rice and the chicken broth to the pan, stirring well to combine all ingredients.

• 7

  Return the chicken to the skillet, reduce the heat to low, and cover with a lid.

• 8

  Simmer for 5 minutes to allow the flavors to meld and the broth to be absorbed by the rice.

• 9

  Remove from heat and garnish with freshly chopped parsley before serving.