NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup White basmati rice

1 tbsp Extra virgin olive oil

0.5 cup Low-sodium chicken broth

1 tbsp Fresh lemon juice

0.5 tsp Lemon zest

1 tbsp Chopped fresh parsley

1 tbsp Chopped fresh dill

0.25 cup Diced yellow onion

1 clove Minced garlic

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 half of the sea salt and black pepper.

• 2

  Heat 0.5 tbsp of olive oil in a medium skillet over medium-high heat and sear the chicken for 6 to 8 minutes per side until the internal temperature reaches 165 degrees.

• 3

  Remove the chicken from the pan and set it aside to rest on a cutting board while you prepare the rice.

• 4

  In the same skillet, add the remaining olive oil along with the diced yellow onion and minced garlic, sautéing for 3 minutes until translucent.

• 5

  Add the dry basmati rice to the skillet and stir for 1 minute to lightly toast the grains.

• 6

  Pour in the chicken broth, lemon juice, and lemon zest, then bring the mixture to a boil.

• 7

  Reduce the heat to low, cover the skillet with a tight-fitting lid, and simmer for 15 minutes until the liquid is fully absorbed.

• 8

  Remove the skillet from the heat, fluff the rice with a fork, and stir in the fresh parsley, fresh dill, and the remaining salt and pepper.

• 9

  Slice the rested chicken into strips and serve it immediately over the warm, zesty herb pilaf.