NUTRITION

SERVINGS

INGREDIENTS

5 ounce chicken breast

1/2 cup basmati rice

1 tablespoon olive oil

1 tablespoon fresh rosemary, chopped

1 tablespoon fresh thyme leaves

2 cloves garlic, minced

1 teaspoon ground turmeric

1/4 teaspoon black pepper

1/2 teaspoon salt

PREPARATION

• 1

  Preheat the oven to 400°F (200°C)

• 2

  Rinse the basmati rice under cold water until the water runs clear

• 3

  In a small pot, combine the rice with 1 cup of water, 1/2 teaspoon turmeric, and a pinch of salt

• 4

  Bring rice to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until tender

• 5

  Meanwhile, pat the chicken breast dry with paper towels

• 6

  In a small bowl, combine minced garlic, chopped rosemary, thyme leaves, remaining turmeric, salt, and pepper

• 7

  Rub the chicken breast with half of the olive oil, then coat evenly with the herb mixture

• 8

  Heat an oven-safe skillet over medium-high heat and add the remaining olive oil

• 9

  Once hot, place the chicken breast in the skillet and sear for 3-4 minutes until golden brown

• 10

  Flip the chicken and transfer the skillet to the preheated oven

• 11

  Roast for 15-18 minutes or until the internal temperature reaches 165°F (74°C)

• 12

  Let the chicken rest for 5 minutes before slicing

• 13

  Fluff the turmeric rice with a fork

• 14

  Serve the sliced herb-roasted chicken over the golden turmeric rice