Servings: 4 | Cook Time: 45 minutes | Dairy-free, gluten-free, high-protein

Ingredients

For the rice:

1 yellow onion, diced

1 tablespoon unrefined coconut oil

1/2 teaspoon cinnamon

1/2 teaspoon kosher salt

1 teaspoon turmeric

1/2 teaspoon cumin

2 cups chicken bone broth

2 cups Jasmine white rice, rinsed

1/3 cup fresh parsley leaves

1/2 cup sliced almonds, for serving

1 cup pitted and diced dark sweet cherries, for serving

For the chicken:

1 1/2 pound boneless, skinless chicken thighs

2 tablespoons extra-virgin olive oil

1/2 teaspoon cinnamon

1/2 teaspoon kosher salt

1/2 teaspoon turmeric

1/2 teaspoon cumin

For the zucchini:

2 zucchini, diced

2 cloves garlic, peeled and minced

1 tablespoon extra-virgin olive oil

1/4 teaspoon kosher salt

Appliances & Utensils

• Medium pot with lid

• Knife & cutting board

• Measuring spoons and cups

• Large skillet

• Wooden spoon

• Fork

• Small bowl

Instructions

1. Prepare the pot: Wash, peel and dice 1 yellow onion. In a medium pot, heat 1 tablespoon unrefined coconut oil over medium heat. Add the diced onion and sauté until soft and translucent, about 3–4 minutes. Add in ½ teaspoon cinnamon, ½ teaspoon salt, 1 teaspoon turmeric, and ½ teaspoon cumin along with 2 cups of chicken bone broth.

2. Prepare the rice: Rinse 2 cups Jasmine rice in a colander until water is clear. Stir in 2 cups jasmine rice to the pot, and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes, or until the rice is softened and liquid is absorbed. Remove from heat, let sit covered for 5 minutes, then fluff with a fork. Wash 1/3 cup fresh parsley leaves and stir into cooked rice.

3. Season the chicken: In a small bowl, mix 1 tablespoon olive oil, ½ teaspoon cinnamon, ½ teaspoon salt, ½ teaspoon turmeric, and ½ teaspoon cumin. Add 1½ pounds boneless, skinless chicken thighs to the bowl and cover in the mixture.

4. Cook the chicken: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chicken thighs and cook for 5–7 minutes per side, until cooked through and golden brown. Remove from heat, set aside, and let rest for a few minutes before slicing.

5. Prepare the zucchini: Wash and dice 2 zucchini into bite-sized pieces and mince 2 cloves of garlic. Heat 1 tablespoon olive oil in the same skillet used for the chicken over medium heat. Add the zucchini and sprinkle with ¼ teaspoon salt. Cook, stirring occasionally, until tender and slightly browned, about 5–7 minutes.

6. Serve: Wash and dice 1 cup dark sweet cherries. Serve dish with a scoop of rice, a chicken thigh, and a scoop of zucchini. Top with a few diced cherries and sliced almonds. Enjoy!

Pro Tip: If you aren't a fan of dark sweet cherries, considered using dried-unsweetened cranberries.

For vegetarian/vegan dietary preferences: Swap the chicken for white beans, seasoning them with the same marinade as the chicken.