NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup basmati rice

0.5 cup chicken broth

1 tsp extra virgin olive oil

0.5 oz sliced almonds

1 tbsp lemon juice

1 tsp lemon zest

1 tbsp fresh parsley

1 tbsp fresh dill

1 clove garlic

2 tbsp yellow onion

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  In a small dry skillet over medium heat, toast the sliced almonds for 2-3 minutes until golden and fragrant, then set aside.

• 2

  Season the diced chicken breast with sea salt and black pepper.

• 3

  Heat the olive oil in a medium saucepan over medium heat; add the onion and garlic, sautéing until translucent and aromatic.

• 4

  Add the chicken to the pan and cook for 4-5 minutes until lightly browned on all sides.

• 5

  Stir in the basmati rice, coating the grains in the oil for 1 minute to enhance the nutty flavor.

• 6

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

• 7

  Remove from heat and let stand covered for 5 minutes before fluffing with a fork.

• 8

  Stir in the fresh parsley, dill, lemon juice, and lemon zest, then garnish with the toasted almonds before serving.