NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken Breast

1/2 cup dry Basmati Rice

1 tsp Olive Oil

1/2 medium Yellow Onion

1 tbsp Lemon Juice

1/2 cup Mixed Fresh Herbs

1 clove Garlic

PREPARATION

• 1

  Start by rinsing the basmati rice under cold water until the water runs clear. Set aside to drain.

• 2

  Season the chicken breast lightly with salt and pepper. Heat a grill pan or skillet over medium-high heat and cook the chicken for about 5-6 minutes per side, or until the chicken is fully cooked and has nice grill marks. Once cooked, let it rest for a few minutes and then slice into bite-sized pieces.

• 3

  In a medium saucepan, heat the olive oil over medium heat. Add the chopped garlic and diced onion, and sauté until the onion becomes translucent and soft.

• 4

  Add the drained basmati rice to the saucepan and toast for about 1-2 minutes, stirring frequently.

• 5

  Pour in 1 cup of water (or low-sodium chicken broth for added flavor) and bring to a simmer. Cover the saucepan and let it cook on low heat for about 15 minutes, or until the rice is tender and the water is absorbed.

• 6

  Remove the saucepan from heat and gently fluff the rice with a fork. Stir in the lemon juice and chopped fresh herbs.

• 7

  Fold in the sliced grilled chicken pieces into the rice pilaf, ensuring the flavors are evenly combined. Adjust seasoning with salt and pepper as needed.

• 8

  Serve warm as a delightful, herbaceous main dish that works wonderfully for breakfast, lunch, or dinner.