Average Recipe
Prep Time
10 minutes
Cook Time
30 minutes

Serve this nourishing low-histamine meal for an easy weeknight dinner. Serve alongside a simple arugula salad with a blueberry vinaigrette

3 tablespoons extra virgin olive oil (divided)
1½ pounds boneless chicken breasts cut into large pieces
2½ teaspoons paprika
2 teaspoons dried thyme
1 teaspoons ground cumin
1¼ teaspoons sea salt
¼ teaspoons white pepper (optional)
4 medium carrots sliced
3 green onions sliced
1¼ cups white basmati rice rinsed and drained
2¼ cups water (or chicken stock)
2 bay leaves
1 large red bell peppers chopped
½ pounds green beans ends trimmed


½ cups chopped parsley
2 green onions sliced