NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Bomba rice

1 tsp Olive oil

0.5 cup Red bell pepper

0.5 cup Zucchini

0.25 cup Onion

1 clove Garlic

0.25 cup Frozen peas

0.5 cup Chicken broth

0.25 tsp Smoked paprika

1 pinch Saffron threads

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

1 wedge Lemon

PREPARATION

• 1

  Season the chicken breast pieces with sea salt, black pepper, and smoked paprika.

• 2

  Heat the olive oil in a wide skillet over medium-high heat and brown the chicken for 2-3 minutes per side until golden, then remove and set aside.

• 3

  Add the diced onion, bell pepper, and zucchini to the same pan, sautéing for 4-5 minutes until the vegetables are tender-crisp.

• 4

  Stir in the minced garlic and Bomba rice, toasting the grains for 1 minute until they are well-coated in the pan drippings.

• 5

  Crumble the saffron threads into the chicken broth and pour the liquid into the pan, stirring once to distribute the rice and vegetables evenly.

• 6

  Place the browned chicken back into the pan on top of the rice, reduce heat to low, cover, and simmer for 15-18 minutes without stirring.

• 7

  Scatter the frozen peas over the top during the last 2 minutes of cooking to steam through.

• 8

  Remove from heat once the liquid is fully absorbed and the rice is tender, then garnish with fresh parsley and a squeeze of lemon before serving.