Ingredients
- Protein: 1 lb / 450g boneless skinless chicken breast or thighs, diced
- Veg: 2 cups mushrooms sliced, 2 carrots sliced, 2 celery stalks diced, 1 onion diced, 3 garlic cloves minced
- Grains: ¾ cup brown rice, rinsed. Use quinoa for lower carb
- Broth: 8 cups / 2L low-sodium chicken or bone broth
- Fat: 2 tbsp extra virgin olive oil
- Anti-inflammatory spices: 1 tsp turmeric + ¼ tsp black pepper, 1 tsp dried thyme, 1 tsp dried oregano, ½ tsp ginger powder, 1 bay leaf, ½ tsp salt, ¼ tsp black pepper
- Finish: Juice of ½ lemon, ¼ cup fresh parsley chopped
Instructions
- Sauté aromatics: Heat EVOO in a large pot on medium. Add onion, celery, carrot. Cook 4-5 min until softened.
- Add garlic + spices: Stir in garlic, turmeric + pepper, thyme, oregano, ginger. Cook 30 sec until fragrant.
- Brown chicken + mushrooms: Add chicken + mushrooms. Cook 5-6 min until chicken is no longer pink.
- Simmer: Add broth, brown rice, bay leaf, salt, pepper. Bring to a boil, then reduce to a simmer.
- Cook: Cover and simmer 30-35 min, until rice is tender and chicken is cooked through. Stir occasionally.
- Finish: Remove bay leaf. Stir in lemon juice + fresh parsley. Taste + adjust salt/pepper.
- Serve: 1.5-2 cups per serving.
- Storage: Fridge 4 days. Freezes well 3 months. Rice will absorb broth, so add water when reheating.