NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Basmati rice

0.5 cup Chicken broth

1 tbsp Olive oil

1 tbsp Lemon juice

1 tsp Lemon zest

1 clove Garlic

2 tbsp Yellow onion

1 tbsp Fresh parsley

1 tsp Fresh dill

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Dice the chicken breast into bite-sized pieces and season with a pinch of sea salt and black pepper.

• 2

  Heat the olive oil in a medium saucepan over medium heat, then add the finely chopped yellow onion and minced garlic, sautéing until translucent.

• 3

  Add the chicken pieces to the pan and cook for 3 to 4 minutes until lightly browned on all sides.

• 4

  Stir in the dry basmati rice and toast for 1 minute until the grains are slightly translucent at the edges.

• 5

  Pour in the chicken broth and bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the liquid is absorbed.

• 6

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

• 7

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