Serves: 4


  • 1 pound organic free-range chicken tenders
  • 2 tablespoons extra-virgin olive oil
  • 1 medium red onion, diced
  • 1 red bell pepper, diced
  • 1 Goya Powdered Chicken Bouillon packet
  • 1 Goya Sazon Seasoning with Saffron
  • 4 cups cooked brown rice (I use 2 packages of Trader Joe’s Frozen Organic Brown Rice)
  • 2-3 cloves garlic, minced
  • 1/2 cup frozen peas
  • Finely ground sea salt and ground black pepper, to taste.


  1. Remove tendon from chicken tenders and cut into bite-size pieces. Season with salt and pepper.
  2. In a large sauté pan, heat 2 tablespoons of olive oil over medium heat.
  3. Sauté the chicken pieces until cooked, then remove them from the pan and set aside.
  4. In the same pan, add the diced onions and garlic. Sauté until the onions are soft (about 5 minutes).
  5. Stir in the diced bell peppers and cook for an additional 5 minutes. Add the frozen peas and cook until tender. Stir in the chicken bouillon and Sazón seasoning and coat the veggies.
  6. Add the cooked rice and cooked chicken. Toss everything together.
  7. Serve hot. Enjoy!!

adapted from Kevin Is Cooking

Recipe Notes:

  • For my diet needs… brown rice is a healthier option as it has more fiber and can help stabilize blood sugar, but if you are following a low-fiber diet, you can opt for white rice.