NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup white rice

0.5 tbsp extra virgin olive oil

0.25 cup yellow onion

0.5 cup red bell pepper

1 clove garlic

0.25 cup frozen peas

1 tbsp tomato paste

0.5 cup chicken bone broth

0.25 tsp smoked paprika

0.25 tsp ground cumin

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

PREPARATION

• 1

  Cut the chicken breast into bite-sized cubes and season with sea salt, black pepper, smoked paprika, and ground cumin.

• 2

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

• 3

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

• 4

  In the same skillet, add the diced onion and red bell pepper, cooking until the vegetables are softened.

• 5

  Stir in the minced garlic and tomato paste, cooking for 1 minute until fragrant.

• 6

  Add the dry white rice to the skillet and stir for 1-2 minutes to lightly toast the grains.

• 7

  Pour in the chicken bone broth and return the chicken to the pan, stirring to combine.

• 8

  Bring the liquid to a boil, then reduce the heat to low, cover the skillet with a tight-fitting lid, and simmer for 15-18 minutes.

• 9

  Once the rice is tender and the liquid is absorbed, fold in the frozen peas and cover for 2 more minutes to heat through.

• 10

  Garnish with freshly chopped cilantro before serving.