NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Long-grain parboiled rice

0.5 cup Tomato puree

0.25 cup Red onion

0.25 cup Red bell pepper

0.5 tbsp Extra virgin olive oil

1 clove Garlic

0.5 tsp Fresh ginger

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Curry powder

0.25 tsp Dried thyme

0.5 cup Low-sodium chicken broth

0.25 cup Frozen peas

PREPARATION

• 1

  Cut the chicken breast into bite-sized cubes and season with sea salt and black pepper.

• 2

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

• 3

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

• 4

  In the same skillet, add the diced red onion and red bell pepper, sautéing until the onion is translucent.

• 5

  Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.

• 6

  Add the tomato puree, curry powder, and dried thyme, stirring constantly for 2-3 minutes to caramelize the tomato base.

• 7

  Add the parboiled rice and stir to coat every grain in the tomato mixture.

• 8

  Pour in the chicken broth and return the browned chicken to the pot.

• 9

  Bring the mixture to a boil, then reduce the heat to low, cover tightly, and simmer for 15-20 minutes or until the liquid is absorbed and the rice is tender.

• 10

  Fold in the frozen peas during the last 2 minutes of cooking to steam through before serving.