NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup brown rice, cooked

1 tbsp olive oil

0.25 cup yellow onion

1 clove garlic

0.25 cup carrots

0.25 cup frozen peas

1 tsp fresh thyme

1 tsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Season the chicken breast evenly on both sides with the sea salt and black pepper.

• 2

  Heat the olive oil in a large skillet over medium-high heat until shimmering.

• 3

  Add the chicken to the skillet and sear for 5-7 minutes per side until the internal temperature reaches 165°F and the exterior is golden brown.

• 4

  Remove the chicken from the pan and let it rest for 5 minutes before slicing into thin strips.

• 5

  In the same skillet, add the diced onion and carrots, sautéing for 4-5 minutes until the onions are translucent and the carrots begin to soften.

• 6

  Stir in the minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.

• 7

  Add the cooked brown rice and frozen peas to the skillet, tossing well to combine with the aromatics and heat through.

• 8

  Stir in the fresh thyme and parsley, cooking for another minute to release the herbal oils.

• 9

  Serve the sliced chicken over the warm herb-infused rice pilaf.