NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked basmati rice

1 tbsp extra virgin olive oil

1 tbsp sliced almonds

1 tbsp fresh lemon juice

1 tsp lemon zest

1 tbsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

0.25 cup yellow onion

1 clove garlic

PREPARATION

• 1

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

• 2

  Season the chicken breast with half of the sea salt and black pepper.

• 3

  Heat the olive oil in a large skillet over medium-high heat and cook the chicken until golden brown and cooked through, about 5-6 minutes per side.

• 4

  Remove the chicken from the pan and let it rest for 3 minutes before slicing into thin strips.

• 5

  In the same skillet, add the diced yellow onion and sauté until translucent, then add the minced garlic and cook for another 30 seconds.

• 6

  Add the cooked basmati rice to the skillet, stirring well to incorporate the aromatics and any remaining oil.

• 7

  Stir in the fresh lemon juice, lemon zest, chopped parsley, and the remaining sea salt and black pepper.

• 8

  Fold the sliced chicken back into the rice mixture and top with the toasted almonds before serving warm.