• Ingredients
• 6 sprays cooking spray
• 1 lb uncooked boneless skinless chicken breast, cut into bite-sized pieces
• 1 tsp Kosher salt, divided
• 1 tbsp Olive oil
• 1 cup uncooked onions, chopped
• 4 medium garlic cloves, minced
• 1 cup uncooked brown basmati rice
• 1 tsp ground cumin
• ½ tsp ground turmeric
• ¼ tsp cayenne pepper
• ¼ tsp ground cardamom
• 2 cups no-salt-added chicken stock
• 1 cup frozen green peas, thawed
• 4 tbsp plain fat-free Greek yogurt, optional
• 1 tbsp Cilantro, optional

1. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add chicken to the pan and sprinkle with ¼ teaspoon salt. Cook until browned on all sides, turning occasionally, about 4 minutes. Remove chicken from pan.
2. Heat oil in the pan over medium-high heat. Add onion and garlic and sauté for 3 minutes. Add rice, cumin, turmeric, cayenne, and cardamom; cook, stirring constantly, for 1 minute. Stir in chicken stock, bay leaves, and remaining ¾ teaspoon salt and bring to a boil. Cover, reduce heat to low and simmer for 30 minutes.
3. Stir in chicken. Cover and cook on medium-low heat until liquid is absorbed, about 10 minutes. Stir in peas. Top with yogurt and cilantro, if desired.
4. Serving Size: 1¼ cups Chicken Biryani!