NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast, diced

0.5 cup Long-grain white rice, cooked

0.5 cup Red bell pepper, diced

0.25 cup Yellow onion, diced

1 tsp Extra virgin olive oil

0.75 oz Sharp cheddar cheese, shredded

0.25 cup Low-sodium chicken broth

0.5 tsp Smoked paprika

0.5 tsp Ground cumin

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh cilantro, chopped

PREPARATION

• 1

  Heat the olive oil in a medium non-stick skillet over medium-high heat.

• 2

  Season the diced chicken breast with sea salt, black pepper, smoked paprika, cumin, and garlic powder.

• 3

  Add the chicken to the hot skillet and sear until golden brown and cooked through, approximately 5-6 minutes.

• 4

  Remove the chicken from the pan and set aside; add the diced onion and red bell pepper to the same skillet.

• 5

  Sauté the vegetables for 3-4 minutes until they are softened and slightly caramelized.

• 6

  Stir in the cooked rice and chicken broth, using a wooden spoon to scrape the bottom of the pan to release the flavorful brown bits.

• 7

  Return the chicken to the skillet and toss everything together until the mixture is heated through and the broth is mostly absorbed.

• 8

  Spread the mixture evenly across the pan and sprinkle the shredded cheddar cheese over the top.

• 9

  Cover the skillet with a lid for 1-2 minutes until the cheese is completely melted and gooey.

• 10

  Garnish with fresh chopped cilantro and serve immediately.