NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked brown rice

1 tsp extra virgin olive oil

0.25 cup green peas

1 cup fresh baby spinach

1 tbsp fresh lemon juice

0.5 tsp lemon zest

1 tbsp fresh parsley

1 tbsp fresh dill

1 clove garlic

2 tbsp yellow onion

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 sea salt and black pepper.

• 2

  Heat the olive oil in a medium skillet over medium-high heat and sear the chicken for 5-6 minutes per side until golden and cooked through.

• 3

  Remove the chicken from the skillet and set aside to rest.

• 4

  In the same skillet, add the diced yellow onion and minced garlic, sautéing for 2 minutes until fragrant.

• 5

  Stir in the cooked brown rice, green peas, and chicken broth, simmering until the liquid is fully absorbed.

• 6

  Fold in the baby spinach and cook for 1 minute until just wilted.

• 7

  Remove from heat and stir in the fresh lemon juice, lemon zest, parsley, and dill.

• 8

  Slice the rested chicken breast and serve it over the warm herb rice pilaf.