NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup basmati rice

0.5 tbsp extra virgin olive oil

0.5 cup low-sodium chicken broth

1 tbsp lemon juice

0.5 tsp lemon zest

1 tbsp parsley

1 tbsp dill

1 clove garlic

2 tbsp yellow onion

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Pat the chicken breast dry with paper towels and season both sides with half of the sea salt and black pepper.

• 2

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

• 3

  Place the chicken in the skillet and sear for 5-6 minutes per side until golden brown and cooked through, then remove to a plate to rest.

• 4

  In the same skillet, add the diced yellow onion and minced garlic, sautéing for 2 minutes until fragrant and translucent.

• 5

  Add the dry basmati rice to the skillet, stirring for 1 minute to toast the grains lightly.

• 6

  Pour in the chicken broth, lemon juice, and lemon zest, scraping the bottom of the pan to release any flavorful browned bits.

• 7

  Bring the liquid to a boil, then reduce heat to low, cover with a tight-fitting lid, and simmer for 15 minutes.

• 8

  Remove from heat and let the rice sit covered for 5 minutes before fluffing with a fork.

• 9

  Stir in the chopped fresh parsley, dill, and the remaining salt and pepper.

• 10

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