NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup basmati rice

0.5 cup low-sodium chicken broth

1 cup zucchini

0.5 cup red bell pepper

1 tbsp extra virgin olive oil

1 tbsp lemon juice

1 tsp lemon zest

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

1 tsp fresh thyme

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

• 2

  Dice the chicken breast, zucchini, and red bell pepper into bite-sized pieces.

• 3

  Place the chicken and vegetables on the baking sheet, drizzle with half of the olive oil, and season with half of the sea salt and black pepper.

• 4

  Roast in the oven for 18-20 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized.

• 5

  While the chicken roasts, rinse the basmati rice under cold water until the water runs clear.

• 6

  In a small saucepan, combine the rinsed rice and chicken broth; bring to a boil, then reduce heat to low, cover, and simmer for 12-15 minutes.

• 7

  Remove the rice from heat and let it sit covered for 5 minutes before fluffing with a fork.

• 8

  Stir the remaining olive oil, lemon juice, lemon zest, fresh parsley, fresh thyme, and the remaining salt and pepper into the cooked rice.

• 9

  Divide the lemon herb rice into bowls and top with the roasted chicken and vegetables to serve.