NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken Breast

1/2 cup cooked Brown Rice

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

1/4 cup chopped Red Onion

1 tbsp Fresh Rosemary (chopped)

1 tbsp Fresh Parsley (chopped)

Salt and Pepper to taste

PREPARATION

• 1

  Preheat the oven to 400°F.

• 2

  In a small bowl, mix lemon juice, olive oil, minced garlic, chopped rosemary, salt, and pepper to create the marinade.

• 3

  Pat the chicken breast dry and rub the marinade evenly over the chicken. Let it sit for 10-15 minutes to absorb the flavors.

• 4

  Place the chicken on a baking sheet and roast in the preheated oven for 20-25 minutes or until the internal temperature reaches 165°F.

• 5

  While the chicken roasts, prepare the rice pilaf. In a small saucepan, sauté the chopped red onion in a tiny bit of olive oil until softened.

• 6

  Add the cooked brown rice to the saucepan, stirring to combine with the onions. If needed, add a splash of water or low-sodium broth to keep the rice moist and warm.

• 7

  Season the rice lightly with salt and pepper and stir in the chopped fresh parsley for brightness.

• 8

  Once the chicken is done, let it rest for a few minutes before slicing.

• 9

  Plate the sliced chicken alongside a serving of the fluffy rice pilaf and garnish with additional parsley if desired.