NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Cooked white rice

0.5 tbsp Extra virgin olive oil

0.5 cup Diced yellow onion

0.5 cup Diced carrots

0.5 cup Diced celery

1 tsp Minced fresh ginger

2 cloves Garlic

1 tsp Ground turmeric

2 cups Low-sodium chicken broth

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Chopped fresh parsley

PREPARATION

• 1

  Heat extra virgin olive oil in a large pot over medium heat.

• 2

  Add the diced onion, carrots, and celery, sautéing until the vegetables are softened and fragrant.

• 3

  Stir in the minced garlic, fresh ginger, and ground turmeric, cooking for one minute until the spices are toasted and aromatic.

• 4

  Add the cubed chicken breast to the pot and cook until the exterior is lightly browned on all sides.

• 5

  Pour in the chicken broth, sea salt, and black pepper, then bring the mixture to a gentle boil.

• 6

  Reduce the heat to low and simmer for 15 minutes until the chicken is cooked through and tender.

• 7

  Stir in the pre-cooked white rice and fresh parsley, heating for an additional 2 minutes before serving hot.