NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked jasmine rice

1 tsp extra virgin olive oil

1 tbsp sliced almonds

1 tbsp lemon juice

0.5 tsp lemon zest

1 tbsp fresh parsley

1 tbsp fresh dill

0.25 cup yellow onion

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.25 cup low-sodium chicken broth

PREPARATION

• 1

  Dice the chicken breast into bite-sized pieces and season with half of the sea salt and black pepper.

• 2

  Heat the extra virgin olive oil in a skillet over medium-high heat and sear the chicken until golden and cooked through, then remove from the pan and set aside.

• 3

  In the same skillet, add the finely diced yellow onion and minced garlic, sautéing until fragrant and translucent.

• 4

  Stir in the cooked jasmine rice, chicken broth, lemon juice, and lemon zest, scraping up any browned bits from the bottom of the skillet.

• 5

  Return the chicken to the pan and simmer for 2-3 minutes until the liquid is mostly absorbed and the rice is heated through.

• 6

  Fold in the chopped fresh parsley and dill, then garnish with the sliced almonds and the remaining salt and pepper before serving.