NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

0.25 cup dry basmati rice

0.5 cup low-sodium chicken broth

1 tsp extra virgin olive oil

0.25 cup frozen peas

0.25 cup diced carrots

1 tbsp fresh lemon juice

0.5 tsp lemon zest

1 clove garlic

1 tbsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

PREPARATION

• 1

  Cut the chicken breast into bite-sized cubes and season evenly with the sea salt, black pepper, and dried oregano.

• 2

  Heat the olive oil in a medium non-stick skillet over medium-high heat. Add the chicken and sauté until golden brown and cooked through, about 5-7 minutes. Remove chicken from the pan and set aside.

• 3

  In the same skillet, add the minced garlic and diced carrots, sautéing for 2 minutes until fragrant. Add the dry basmati rice and stir for 1 minute to lightly toast the grains.

• 4

  Pour in the chicken broth and bring the mixture to a gentle boil. Reduce the heat to low, cover with a tight-fitting lid, and simmer for 12-15 minutes or until the liquid is fully absorbed.

• 5

  Remove the lid and fluff the rice with a fork. Stir in the frozen peas, lemon juice, lemon zest, and the cooked chicken cubes. Cover for 2 minutes to allow the peas to steam and the chicken to reheat.

• 6

  Garnish with freshly chopped parsley and serve immediately while hot.