NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp extra virgin olive oil

0.25 cup basmati rice

0.5 cup low-sodium chicken broth

0.25 cup yellow onion

0.25 cup carrots

1 clove garlic

0.25 tsp dried thyme

0.25 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

  Dice the chicken breast into bite-sized pieces and season with the sea salt and black pepper.

• 2

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

• 3

  In the same skillet, add the diced yellow onion and carrots, sautéing until the vegetables are softened.

• 4

  Add the minced garlic and sauté for another 30 seconds until fragrant.

• 5

  Stir in the dry basmati rice, coating it in the remaining oil and toasting it slightly for one minute.

• 6

  Pour in the chicken broth and add the dried thyme and oregano, bringing the mixture to a gentle boil.

• 7

  Reduce the heat to low, cover the skillet with a lid, and simmer for 15 minutes or until the liquid is fully absorbed.

• 8

  Fluff the rice with a fork, fold the cooked chicken back into the pan to warm through, and garnish with chopped fresh parsley.