Meals Recipe

Cook rice

Rinse 1.5 cups rice under cold water until water runs clear. In a medium saucepan, heat 1 tbs olive oil over medium heat, add the rinsed rice and stir 1 minute to coat. Add 3 cups broth, bring to a boil, reduce heat to low, cover and simmer 15–18 minutes until liquid is absorbed. Remove from heat and let sit covered 10 minutes, then fluff with fork.

Season chicken

Pat 1 lb chicken breasts dry and season both sides with 1 tsp salt, 1/2 tsp black pepper and 1/2 tsp smoked paprika.

Cook chicken

Heat a skillet over medium-high heat and add a thin film of oil (about 1 tbs). Add chicken and cook 5–6 minutes per side for 1-inch thick breasts (internal temperature 165°F / 74°C). Remove to a cutting board and let rest 5 minutes, then slice or dice into bite-sized pieces.

Sauté aromatics

In the same skillet used for chicken, reduce heat to medium and add the diced onion (1 cup), diced carrots (2 medium), and bell pepper (1 cup). Sauté 5–7 minutes until softened. Add 3 minced garlic cloves and cook 30–45 seconds until fragrant.

Add peas

Stir in 1/2 cup frozen peas and cook 1–2 minutes until heated through.

To the vegetable mixture, add 2 tbs tomato paste and cook 1–2 minutes, stirring to coat vegetables. Add 1 tbs soy sauce, 1 tsp dry oregano, 1/2 tsp ground cumin and 1 tbs fresh lemon juice. Stir to combine and simmer 1–2 minutes to meld flavors. Taste and adjust salt and pepper if needed.

Add the cooked rice and sliced chicken to the skillet with the seasoned vegetables. Gently fold everything together until evenly distributed and heated through, 2–3 minutes.

Turn off heat and stir in 2 tbs chopped fresh parsley and 1 tsp finishing olive oil. If using, sprinkle with 2 tbs grated Parmesan. Serve immediately.