NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.25 cup dry basmati rice

0.5 cup low-sodium chicken broth

1 tsp extra virgin olive oil

0.25 cup frozen peas

1 tbsp fresh parsley

1 tsp fresh dill

1 tbsp lemon juice

0.25 tsp lemon zest

1 clove garlic

2 tbsp yellow onion

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Cut the chicken breast into bite-sized pieces and season with sea salt and black pepper.

• 2

  Heat the extra virgin olive oil in a medium saucepan over medium-high heat and sear the chicken until golden on all sides, then remove and set aside.

• 3

  In the same pan, add the diced yellow onion and minced garlic, sautéing until translucent and fragrant.

• 4

  Add the dry basmati rice to the pan, stirring for 1 minute to lightly toast the grains and coat them in the aromatics.

• 5

  Pour in the chicken broth, bring to a boil, then reduce heat to low, cover, and simmer for 12 to 15 minutes until the liquid is fully absorbed.

• 6

  Fluff the rice with a fork and stir in the cooked chicken, frozen peas, fresh parsley, fresh dill, lemon juice, and lemon zest.

• 7

  Cover the pan for 2 minutes to allow the peas and chicken to heat through before serving warm.