NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.75 cup basmati rice

0.5 cup green peas

1 tsp extra virgin olive oil

1 tbsp 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

0.25 tsp dried oregano

PREPARATION

• 1

  Preheat your oven to 400°F and line a small baking sheet with parchment paper.

• 2

  Season the chicken breast evenly with sea salt, black pepper, and dried oregano.

• 3

  Roast the chicken for 20 to 25 minutes until the internal temperature reaches 165°F, then let it rest for 5 minutes before slicing.

• 4

  While the chicken roasts, heat the extra virgin olive oil in a non-stick skillet over medium heat.

• 5

  Add the diced yellow onion and minced garlic, sautéing until translucent and fragrant.

• 6

  Fold in the cooked basmati rice and green peas, stirring constantly until the mixture is heated through.

• 7

  Remove the skillet from the heat and stir in the lemon juice, lemon zest, fresh parsley, and fresh dill.

• 8

  Slice the rested chicken breast into thin strips and serve immediately over the citrusy herb pilaf.