NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Dry jasmine rice

0.5 cup Chicken bone broth

1 tsp Extra virgin olive oil

2 tbsp Yellow onion

1 clove Garlic

1 tbsp Lemon juice

1 tsp Lemon zest

1 tbsp Fresh parsley

1 tsp Fresh dill

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Finely dice the yellow onion and mince the garlic clove.

• 2

  In a small saucepan, heat half of the olive oil over medium heat. Add the onion and garlic, sautéing until translucent and fragrant.

• 3

  Add the dry jasmine rice to the saucepan and toast for 1 minute, stirring constantly to prevent burning.

• 4

  Pour in the chicken bone broth and a pinch of sea salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed.

• 5

  While the rice cooks, season the chicken breast with the remaining sea salt and black pepper.

• 6

  Heat the remaining olive oil in a non-stick skillet over medium-high heat. Sear the chicken breast for 6-7 minutes per side until the internal temperature reaches 165°F.

• 7

  Once the rice is done, remove from heat and let sit covered for 5 minutes. Fluff with a fork.

• 8

  Stir the lemon juice, lemon zest, chopped parsley, and chopped dill into the rice pilaf.

• 9

  Slice the pan-seared chicken breast into strips and serve immediately over the zesty herb rice.