NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.75 cup cooked basmati rice

0.5 tbsp extra virgin olive oil

0.25 cup green peas

0.25 cup diced yellow onion

1 clove garlic

1 tbsp fresh parsley

1 tbsp fresh lemon juice

0.5 tsp lemon zest

0.25 tsp sea salt

0.25 tsp black pepper

0.25 cup low-sodium chicken broth

PREPARATION

• 1

  Season the chicken breast evenly with half of the sea salt and black pepper.

• 2

  Heat the extra virgin olive oil in a medium skillet over medium-high heat.

• 3

  Place the chicken in the skillet and sear for 6 to 7 minutes per side until golden brown and the internal temperature reaches 165°F.

• 4

  Remove the chicken from the pan and let it rest on a cutting board.

• 5

  In the same skillet, add the diced yellow onion and minced garlic, sautéing for 2 to 3 minutes until soft and aromatic.

• 6

  Stir in the cooked basmati rice, green peas, and chicken broth, scraping any browned bits from the bottom of the pan.

• 7

  Simmer the mixture for 3 to 4 minutes until the broth is absorbed and the peas are tender.

• 8

  Remove from heat and fold in the fresh lemon juice, lemon zest, and chopped parsley.

• 9

  Season the rice pilaf with the remaining salt and pepper.

• 10

  Slice the rested chicken breast into strips and serve immediately over the warm lemon herb rice.