NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tbsp Extra virgin olive oil

0.25 cup Yellow onion

1 clove Garlic

0.5 cup Cooked basmati rice

1 cup Baby spinach

1 tbsp Lemon juice

1 tsp Lemon zest

1 tbsp Fresh parsley

1 tbsp Fresh dill

PREPARATION

• 1

  Season the chicken breast evenly on both sides with the sea salt and black pepper.

• 2

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

• 3

  Add the chicken to the skillet and sear for 5-7 minutes per side until golden brown and the internal temperature reaches 165°F.

• 4

  Remove the chicken from the pan and set it aside to rest for 5 minutes before slicing.

• 5

  In the same skillet, reduce the heat to medium and add the diced yellow onion, sautéing for 3 minutes until soft and translucent.

• 6

  Add the minced garlic and cook for 1 minute until fragrant, stirring constantly to avoid burning.

• 7

  Stir in the cooked basmati rice, lemon juice, lemon zest, and baby spinach, tossing until the spinach is just wilted and the rice is heated through.

• 8

  Remove the skillet from the heat and fold in the chopped fresh parsley and dill.

• 9

  Slice the rested chicken breast and serve it immediately over the warm, zesty lemon-herb rice pilaf.