NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.33 cup long-grain parboiled rice

0.25 cup tomato puree

0.25 cup red bell pepper

0.25 cup red onion

1 tsp olive oil

0.5 cup low-sodium chicken broth

0.5 tsp curry powder

0.25 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

0.5 tsp fresh ginger

PREPARATION

• 1

  Blend the red bell pepper, onion, garlic, and ginger until smooth.

• 2

  Season the chicken breast with half the salt and pepper, then sear in olive oil over medium heat until golden; remove and set aside.

• 3

  In the same pan, pour in the blended pepper mixture and tomato puree, cooking for 5 minutes until the sauce thickens and darkens.

• 4

  Stir in the rice, curry powder, thyme, and remaining salt and pepper, coating the grains thoroughly in the sauce.

• 5

  Pour in the chicken broth, bring to a boil, then reduce heat to low and cover tightly.

• 6

  Place the chicken back on top of the rice, cover, and simmer for 15-20 minutes until the liquid is absorbed and the rice is tender.

• 7

  Let the dish rest covered for 5 minutes before fluffing the rice and serving.