NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked basmati rice

1 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

1 tsp lemon zest

1 clove garlic

2 tbsp fresh parsley

0.25 cup 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 half of the sea salt and black pepper.

• 2

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

• 3

  Place the chicken in the skillet and sear for 5-7 minutes per side until golden brown and cooked through.

• 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 2-3 minutes until translucent and fragrant.

• 6

  Add the cooked basmati rice and chicken broth to the skillet, stirring to scrape up any browned bits from the bottom of the pan.

• 7

  Stir in the lemon juice, lemon zest, fresh parsley, and the remaining salt and pepper until the rice is heated through.

• 8

  Slice the rested chicken into strips and serve immediately over the zesty rice pilaf.