NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Dried oregano

0.5 tbsp Extra virgin olive oil

0.25 cup Yellow onion

1 clove Garlic

0.33 cup Dry jasmine rice

0.66 cup Low-sodium chicken broth

1 tbsp Fresh parsley

1 tsp Lemon zest

1 tbsp Lemon juice

PREPARATION

• 1

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

• 2

  Season the chicken breast evenly with 0.25 tsp sea salt, 0.125 tsp black pepper, and the dried oregano.

• 3

  Place the chicken on the prepared baking sheet and roast for 20-25 minutes until the internal temperature reaches 165°F.

• 4

  While the chicken is roasting, heat the olive oil in a small saucepan over medium heat.

• 5

  Add the diced yellow onion and minced garlic to the pan, sautéing for 3-4 minutes until translucent and fragrant.

• 6

  Stir in the dry jasmine rice and cook for 1-2 minutes to lightly toast the grains.

• 7

  Pour in the chicken broth along with the remaining sea salt and black pepper; bring to a boil.

• 8

  Reduce the heat to low, cover the pan with a tight-fitting lid, and simmer for 15 minutes.

• 9

  Remove the rice from the heat and let it sit, covered, for 5 minutes to finish steaming.

• 10

  Fluff the rice with a fork and stir in the fresh parsley, lemon zest, and lemon juice.

• 11

  Slice the roasted chicken into strips and serve immediately over the warm lemon-herb pilaf.