NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.33 cup basmati rice

1 tsp extra virgin olive oil

0.66 cup low-sodium chicken broth

1 tbsp fresh lemon juice

1 tsp lemon zest

1 tbsp fresh parsley

1 tbsp fresh dill

0.25 cup yellow onion

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Season the diced chicken breast with sea salt and black pepper, then add to the skillet and sear until golden brown on all sides.

• 3

  Add the diced yellow onion to the pan and sauté for 3-4 minutes until translucent, then stir in the minced garlic for 30 seconds until fragrant.

• 4

  Stir in the dry basmati rice and toast the grains for 1-2 minutes, allowing them to absorb the flavors in the pan.

• 5

  Pour in the chicken broth and lemon juice, bring to a gentle boil, then reduce heat to low and cover with a tight-fitting lid.

• 6

  Simmer for 15 minutes or until the liquid is fully absorbed and the rice is tender.

• 7

  Remove from heat and let stand for 5 minutes before fluffing with a fork and stirring in the lemon zest, fresh parsley, and fresh dill.