NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.5 cup cooked basmati rice

0.5 cup green peas

1 tsp extra virgin olive oil

1 tbsp lemon juice

0.5 tsp lemon zest

1 tbsp fresh parsley

1 tbsp fresh dill

2 tbsp yellow onion

1 clove garlic

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 olive oil in a medium skillet over medium-high heat.

• 3

  Place the chicken in the skillet and sear for 6-7 minutes per side until the internal temperature reaches 165 degrees Fahrenheit.

• 4

  Remove the chicken from the pan and let it rest on a cutting board.

• 5

  In the same skillet, add the finely diced yellow onion and minced garlic, sautéing for 2-3 minutes until translucent and aromatic.

• 6

  Add the cooked basmati rice, green peas, and chicken broth to the skillet, stirring to combine and scraping up any browned bits from the chicken.

• 7

  Simmer for 3-4 minutes until the broth is absorbed and the peas are tender.

• 8

  Stir in the lemon juice, lemon zest, chopped parsley, chopped dill, and the remaining salt and pepper.

• 9

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