Name: Lemon Herb Rice Pilaf with Toasted Almonds
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken breast; 0.25 cup Basmati rice; 1 tsp Olive oil; 0.5 oz Sliced almonds; 0.5 cup Low-sodium chicken broth; 2 tbsp Yellow onion; 1 clove Garlic; 1 tbsp Lemon juice; 1 tbsp Fresh parsley; 0.25 tsp Sea salt; 0.25 tsp Black pepper

Lemon Herb Rice Pilaf with Toasted Almonds

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Lemon Herb Rice Pilaf with Toasted Almonds

Sautéed chicken breast and aromatic basmati rice simmered in savory broth, finished with a bright splash of lemon and crunchy toasted almonds.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

50.1g

Fat

18.9g

Carbs

21.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

0.25 cup Basmati rice

1 tsp Olive oil

0.5 oz Sliced almonds

0.5 cup Low-sodium chicken broth

2 tbsp Yellow onion

1 clove Garlic

1 tbsp Lemon juice

1 tbsp Fresh parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

Try 7 days free, then $12.99 / mo.

PREPARATION

1
In a small dry skillet over medium heat, toast the sliced almonds until golden and fragrant, then set aside.
2
Dice the chicken breast into bite-sized pieces and season with the sea salt and black pepper.
3
Heat the olive oil in a medium saucepan over medium-high heat and sear the chicken until browned on all sides, then remove from the pan.
4
Add the finely diced onion to the same pan and sauté until translucent, then stir in the minced garlic and dry basmati rice to toast for one minute.
5
Pour in the chicken broth, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the liquid is absorbed.
6
Return the chicken to the pan, cover for another 2 minutes to heat through, then fluff the rice with a fork.
7
Stir in the lemon juice, chopped fresh parsley, and toasted almonds before serving warm.