NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup basmati rice

1 tsp extra virgin olive oil

1 cup zucchini

0.25 tsp ground turmeric

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

0.25 cup low-sodium chicken broth

PREPARATION

• 1

  Pat the chicken breast dry with paper towels and season both sides evenly with ground turmeric, garlic powder, sea salt, and black pepper.

• 2

  Heat the extra virgin olive oil in a medium skillet over medium-high heat until the oil is shimmering.

• 3

  Place the chicken in the skillet and sear for 5 to 7 minutes per side until the exterior is golden and the internal temperature reaches 165 degrees Fahrenheit.

• 4

  Remove the chicken from the pan and set aside to rest; add the sliced zucchini to the same skillet, sautéing for 3 minutes until tender-crisp.

• 5

  Pour the chicken broth into the skillet to deglaze the pan, then stir in the cooked basmati rice and chopped fresh parsley, tossing until heated through.

• 6

  Slice the chicken into strips and serve it atop the warm herbed rice and zucchini mixture.