NUTRITION

SERVINGS

INGREDIENTS

3.75 oz chicken breast

0.25 cup dry basmati rice

0.5 cup chicken bone broth

1 tsp extra virgin olive oil

1 tbsp pine nuts

1 tbsp fresh lemon juice

1 tsp lemon zest

0.25 cup yellow onion

1 clove garlic

1 tbsp fresh parsley

1 tbsp fresh dill

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  In a small saucepan, heat the olive oil over medium heat. Add the diced yellow onion and sauté for 3 minutes until translucent.

• 3

  Add the minced garlic, pine nuts, and dry basmati rice to the saucepan. Toast for 2 minutes, stirring constantly until the rice is fragrant and the nuts are golden.

• 4

  Pour in the chicken bone broth and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes or until the liquid is absorbed.

• 5

  While the rice cooks, heat a non-stick skillet over medium-high heat. Sear the chicken breast for 6-7 minutes per side until cooked through and golden brown.

• 6

  Once the rice is done, fluff it with a fork and stir in the lemon juice, lemon zest, fresh parsley, fresh dill, and the remaining salt and pepper.

• 7

  Slice the chicken breast into strips and serve immediately over the warm herb-flecked rice pilaf.