NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked basmati rice

1 tsp extra virgin olive oil

0.25 cup yellow onion

1 clove garlic

0.25 cup green peas

1 cup baby spinach

1 tsp lemon zest

1 tbsp lemon juice

1 tbsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

0.25 cup chicken bone broth

PREPARATION

• 1

  Season the chicken breast with sea salt and black pepper on both sides.

• 2

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

• 3

  Place the chicken in the skillet and sear for 5-6 minutes per side until golden brown and cooked through.

• 4

  Remove the chicken from the pan and let it rest for 5 minutes before slicing into thin strips.

• 5

  In the same skillet, add the diced yellow onion and sauté for 3-4 minutes until translucent.

• 6

  Stir in the minced garlic and cook for 1 minute until fragrant.

• 7

  Add the cooked basmati rice, green peas, and chicken bone broth to the skillet.

• 8

  Stir frequently for 2-3 minutes until the rice is heated through and has absorbed the broth.

• 9

  Fold in the baby spinach, lemon zest, lemon juice, and fresh parsley, cooking until the spinach is just wilted.

• 10

  Serve the sliced chicken over the warm, zesty rice pilaf.