Fresh Herb and Lemon Rice Pilaf with Toasted Almonds

This is an example of a meal that Solin would create to include in your personalized meal plan.

Fresh Herb and Lemon Rice Pilaf with Toasted Almonds

YOUR SOLIN GENERATED RECIPE

Fresh Herb and Lemon Rice Pilaf with Toasted Almonds

Savor the bright flavors of zesty lemon and fresh herbs blended into a warm bowl of brown rice pilaf, perfectly complemented by tender grilled chicken and the nutty crunch of toasted almonds. This dish is a delightful balance of tangy citrus, aromatic greens, and satisfying protein, making it a versatile option for breakfast, lunch, or dinner.

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NUTRITION

466kcal
Protein
41.5g
Fat
15.6g
Carbs
39.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

0.75 cup cooked Brown Basmati Rice

10 toasted Almonds

2 Tbsp Lemon Juice

2 Tbsp Fresh Herb Mix

1 tsp Olive Oil

1 clove Minced Garlic

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat a grill pan or skillet over medium-high heat.

  • 2

    Season the chicken breast with salt and pepper. Grill the chicken for about 5-6 minutes per side until fully cooked, then let it rest and slice into strips.

  • 3

    In a saucepan, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds.

  • 4

    Add the cooked brown basmati rice to the saucepan. Stir in the lemon juice and gently mix in the fresh herb mix.

  • 5

    Fold in the toasted almonds for a delightful crunch. Adjust seasoning with salt and pepper as needed.

  • 6

    Plate the rice pilaf and top with the sliced grilled chicken. Garnish with extra herbs if desired and serve warm.

Fresh Herb and Lemon Rice Pilaf with Toasted Almonds

This is an example of a meal that Solin would create to include in your personalized meal plan.

Fresh Herb and Lemon Rice Pilaf with Toasted Almonds

YOUR SOLIN GENERATED RECIPE

Fresh Herb and Lemon Rice Pilaf with Toasted Almonds

Savor the bright flavors of zesty lemon and fresh herbs blended into a warm bowl of brown rice pilaf, perfectly complemented by tender grilled chicken and the nutty crunch of toasted almonds. This dish is a delightful balance of tangy citrus, aromatic greens, and satisfying protein, making it a versatile option for breakfast, lunch, or dinner.

NUTRITION

466kcal
Protein
41.5g
Fat
15.6g
Carbs
39.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

0.75 cup cooked Brown Basmati Rice

10 toasted Almonds

2 Tbsp Lemon Juice

2 Tbsp Fresh Herb Mix

1 tsp Olive Oil

1 clove Minced Garlic

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat a grill pan or skillet over medium-high heat.

  • 2

    Season the chicken breast with salt and pepper. Grill the chicken for about 5-6 minutes per side until fully cooked, then let it rest and slice into strips.

  • 3

    In a saucepan, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds.

  • 4

    Add the cooked brown basmati rice to the saucepan. Stir in the lemon juice and gently mix in the fresh herb mix.

  • 5

    Fold in the toasted almonds for a delightful crunch. Adjust seasoning with salt and pepper as needed.

  • 6

    Plate the rice pilaf and top with the sliced grilled chicken. Garnish with extra herbs if desired and serve warm.