NUTRITION

SERVINGS

INGREDIENTS

5 oz Boneless skinless chicken breast

0.25 cup Basmati rice

1 tsp Extra virgin olive oil

0.25 cup Yellow onion

1 clove Garlic

0.5 cup Low-sodium chicken broth

0.25 cup Frozen peas

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Dried thyme

1 tbsp Fresh parsley

PREPARATION

• 1

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

• 2

  Heat a non-stick skillet over medium-high heat and sear the chicken for 6-7 minutes per side until the internal temperature reaches 165°F, then set aside to rest.

• 3

  In a small saucepan, heat the olive oil over medium heat and sauté the diced onion and minced garlic until translucent and fragrant.

• 4

  Stir in the dry basmati rice and toast for 1-2 minutes until the edges of the grains are slightly translucent.

• 5

  Pour in the chicken broth, dried thyme, and the remaining salt and pepper, then bring the mixture to a boil.

• 6

  Reduce the heat to low, cover the saucepan, and simmer for 15 minutes.

• 7

  Stir in the frozen peas during the last 2 minutes of cooking to allow them to steam through without losing their color.

• 8

  Fluff the rice with a fork, stir in the chopped fresh parsley, and serve the sliced chicken breast over the herb-infused pilaf.