NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.75 cup cooked basmati rice

0.5 tbsp extra virgin olive oil

0.25 cup diced yellow onion

1 clove minced garlic

0.25 cup low-sodium chicken broth

1 tbsp chopped fresh parsley

1 tbsp chopped fresh dill

1 tbsp fresh lemon juice

0.5 tsp lemon zest

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Pat the chicken breast dry with a paper towel and season both sides with sea salt and black pepper.

• 2

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

• 3

  Add the chicken breast to the skillet and sear for 5 to 7 minutes per side until golden brown and cooked through.

• 4

  Remove the chicken from the skillet, let it rest for a few minutes, then dice it into bite-sized pieces.

• 5

  In the same skillet, add the diced yellow onion and sauté for 3 minutes until translucent, then add the minced garlic and cook for another 30 seconds until fragrant.

• 6

  Pour in the chicken broth to deglaze the pan, scraping up any browned bits from the bottom.

• 7

  Add the cooked basmati rice, diced chicken, lemon juice, and lemon zest to the skillet, stirring constantly until the liquid is absorbed and everything is heated through.

• 8

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