NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken Breast

1 cup cooked Basmati Rice

1 tsp Olive Oil

1 Lemon

2 cloves Garlic

1/4 medium Onion

1/4 cup chopped Carrot

2 tbsp Fresh Parsley

1 tsp Dried Thyme

Salt and Pepper to taste

PREPARATION

• 1

  Preheat your oven to 400°F.

• 2

  In a small bowl, combine the juice and zest of the lemon, minced garlic, dried thyme, salt, and pepper. Drizzle in the olive oil and mix to form a marinade.

• 3

  Place the chicken breast on a baking tray and rub the marinade evenly over it. Let it sit while you prepare the pilaf.

• 4

  Roast the chicken in the preheated oven for about 20-25 minutes or until fully cooked and the internal temperature reaches 165°F.

• 5

  Meanwhile, in a saucepan over medium heat, add a small drizzle of olive oil and sauté the chopped onion and carrot until they soften, about 3-4 minutes.

• 6

  Stir in the cooked basmati rice, allowing the vegetables to mix thoroughly with the rice. Season lightly with salt and pepper. If desired, add a splash of water or low-sodium broth to keep the pilaf moist.

• 7

  Cover the pan and let the rice warm through for about 5 minutes. Fold in the chopped fresh parsley.

• 8

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

• 9

  Plate the sliced chicken alongside a generous serving of rice pilaf and garnish with extra parsley or a lemon wedge if desired.