NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Basmati rice

1 tbsp Avocado oil

0.5 cup Tomato puree

0.5 medium Red bell pepper

0.25 medium Red onion

1 clove Garlic

0.5 tsp Ginger

0.5 tsp Thyme

1 tsp Curry powder

1 whole Bay leaf

0.5 cup Chicken bone broth

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  In a blender, pulse the red bell pepper and tomato puree until smooth.

• 2

  Heat avocado oil in a large skillet over medium heat; add diced onion and sauté until translucent.

• 3

  Add the cubed chicken breast to the skillet, browning on all sides for about 5 minutes.

• 4

  Stir in the minced garlic, grated ginger, thyme, curry powder, sea salt, and black pepper, cooking until the spices become fragrant.

• 5

  Pour in the blended pepper-tomato mixture and the chicken bone broth, then add the bay leaf.

• 6

  Rinse the basmati rice thoroughly and stir it into the skillet, ensuring it is submerged in the liquid.

• 7

  Cover with a tight-fitting lid, reduce heat to low, and simmer for 18-20 minutes until the rice is tender and liquid is absorbed.

• 8

  Remove from heat, let it sit covered for 5 minutes, then fluff with a fork and remove the bay leaf before serving.