NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.33 cup basmati rice

0.5 tbsp extra virgin olive oil

1 cup low-sodium chicken broth

1 tbsp fresh lemon juice

0.5 tsp lemon zest

1 tbsp fresh parsley

1 tbsp fresh dill

0.25 cup yellow onion

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Heat the olive oil in a medium saucepan over medium-high heat and sear the chicken until golden and cooked through, then remove and set aside to rest.

• 3

  In the same pan, add the diced yellow onion and sauté for 3-4 minutes until translucent, then stir in the minced garlic for 30 seconds until fragrant.

• 4

  Add the dry basmati rice to the pan and toast for 1 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

  Remove the pan from heat and stir in the lemon juice, lemon zest, fresh parsley, fresh dill, and the remaining salt and pepper.

• 7

  Slice the rested chicken breast and serve it over the fluffy lemon herb pilaf.