NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken Breast

1/2 cup uncooked Basmati Rice

1 Lemon (zest and juice)

2 tbsp Fresh Parsley

2 tbsp Fresh Dill

1 small Red Onion

1 clove Garlic

1 tsp Olive Oil

Salt and Black Pepper to taste

PREPARATION

• 1

  Rinse the basmati rice under cold water until the water runs clear and set aside.

• 2

  Season the 4 oz chicken breast with salt and pepper. Heat a grill pan over medium heat and lightly coat with olive oil. Grill the chicken for about 6-7 minutes per side, or until fully cooked through. Once done, set aside and let rest before slicing.

• 3

  While the chicken is cooking, finely chop the red onion, garlic, fresh parsley, and dill. Zest and juice the lemon, removing any seeds.

• 4

  In a medium saucepan, heat a teaspoon of olive oil over medium heat. Sauté the red onion and garlic until they soften and become fragrant, about 2-3 minutes.

• 5

  Add the rinsed basmati rice to the saucepan and toast lightly for 1-2 minutes.

• 6

  Pour in 1 cup of water (adjust depending on rice package instructions) and bring the mixture to a boil. Reduce to a simmer, cover, and cook until the rice is tender and water is absorbed, about 15 minutes.

• 7

  Once the rice is cooked, stir in the lemon juice, lemon zest, chopped parsley, and dill. Adjust salt and pepper as needed.

• 8

  Slice the grilled chicken breast and serve it atop or alongside the fresh herb and lemon basmati rice pilaf.

• 9

  Enjoy your balanced, flavorful meal!