NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup basmati rice

0.25 whole ripe plantain

1 tsp extra virgin olive oil

0.25 cup tomato puree

0.25 cup red bell pepper

0.25 cup yellow onion

0.5 tsp garlic

0.5 tsp fresh ginger

0.5 tsp dried thyme

0.5 tsp curry powder

1 whole bay leaf

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup chicken bone broth

PREPARATION

• 1

  Pat the chicken breast dry and season thoroughly with sea salt, black pepper, and curry powder.

• 2

  Heat half of the olive oil in a heavy-bottomed pot over medium-high heat and sear the chicken until golden on both sides; remove and set aside.

• 3

  Add the remaining oil to the pot and sauté the diced onion, red bell pepper, garlic, and ginger until the onions are translucent and fragrant.

• 4

  Stir in the tomato puree, dried thyme, and bay leaf, cooking for about 5 minutes until the sauce darkens slightly and the oil begins to separate.

• 5

  Rinse the basmati rice until the water runs clear, then add it to the pot along with the chicken bone broth and the seared chicken.

• 6

  Bring the mixture to a boil, then reduce heat to low, cover tightly, and simmer for 15 to 18 minutes until the rice is tender and the liquid is fully absorbed.

• 7

  While the rice simmers, slice the plantain and pan-sear in a separate non-stick skillet until the edges are caramelized and the center is soft.

• 8

  Remove the bay leaf, fluff the rice with a fork, and serve hot alongside the sweet plantains.