NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Basmati rice

0.5 tbsp Extra virgin olive oil

0.25 cup Yellow onion

1 clove Garlic

0.5 cup Chicken bone broth

1 tbsp Fresh parsley

1 tsp Lemon zest

1 tbsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Baby spinach

PREPARATION

• 1

  Season the chicken breast with half of the sea salt and black pepper.

• 2

  Heat the olive oil in a medium skillet over medium-high heat and sear the chicken for 6-7 minutes per side until golden and cooked through.

• 3

  Remove the chicken from the skillet and set aside to rest.

• 4

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

• 5

  Stir in the cooked basmati rice, lemon zest, and chicken bone broth, simmering until the liquid is fully absorbed by the rice.

• 6

  Fold in the baby spinach and cook just until wilted, then stir in the lemon juice and fresh parsley.

• 7

  Slice the rested chicken breast and serve it over the warm lemon herb rice pilaf.