NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

0.25 cup Basmati rice

0.5 tbsp Extra virgin olive oil

0.5 cup Low sodium chicken broth

0.25 cup Yellow onion

0.25 cup Carrots

0.25 cup Frozen peas

1 tsp Lemon zest

1 tbsp Lemon juice

1 tbsp Fresh parsley

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Season the chicken breast with sea salt and black pepper on both sides.

• 2

  Heat the olive oil in a large skillet over medium-high heat and sear the chicken until golden and cooked through, then remove and slice.

• 3

  In the same skillet, sauté the diced onion, carrots, and minced garlic until the vegetables are softened and aromatic.

• 4

  Add the dry basmati rice to the pan and toast for one minute, stirring constantly to coat the grains in the remaining oil.

• 5

  Pour in the chicken broth and bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the liquid is absorbed.

• 6

  Stir in the frozen peas, lemon zest, lemon juice, and fresh parsley, then top with the sliced chicken before serving.