NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

2 oz nitrate-free andouille sausage

0.5 cup cooked brown rice

0.25 cup yellow onion

0.25 cup celery

0.25 cup green bell pepper

0.25 cup tomato puree

0.5 cup chicken bone broth

1 tsp extra virgin olive oil

1 clove garlic

0.5 tsp smoked paprika

0.25 tsp dried thyme

0.25 tsp dried oregano

0.13 tsp cayenne pepper

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Heat the extra virgin olive oil in a large heavy-bottomed skillet over medium-high heat.

• 2

  Add the diced chicken breast and sliced andouille sausage, browning for 5 minutes until the edges are golden.

• 3

  Stir in the diced onion, celery, and green bell pepper, sautéing until the vegetables soften and become fragrant.

• 4

  Add the minced garlic, smoked paprika, thyme, oregano, and cayenne, stirring constantly for 60 seconds to toast the spices.

• 5

  Pour in the tomato puree and chicken bone broth, using a wooden spoon to deglaze the pan and incorporate all the browned bits.

• 6

  Fold in the cooked brown rice and reduce the heat to a simmer, allowing the mixture to thicken for about 5 to 7 minutes.

• 7

  Season with sea salt and black pepper, then serve warm in a shallow bowl.