NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked white rice

0.5 tbsp olive oil

0.5 tbsp olive oil

0.25 cup chicken broth

1 tbsp lemon juice

1 clove garlic

0.25 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup cucumber

0.5 cup cherry tomatoes

1 tbsp red onion

1 tsp fresh parsley

PREPARATION

• 1

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

• 2

  Heat 0.5 tbsp olive oil in a skillet over medium-high heat and sear the chicken for 5-6 minutes per side until golden and cooked through.

• 3

  Remove the chicken from the pan and set aside; add the minced garlic to the same pan and sauté for 30 seconds until fragrant.

• 4

  Deglaze the skillet with chicken broth and lemon juice, scraping up the browned bits, and simmer until the liquid reduces by half.

• 5

  In a small bowl, toss the chopped cucumber, halved cherry tomatoes, and diced red onion with the remaining olive oil, salt, and pepper.

• 6

  Serve the chicken over the warm rice, drizzling the lemon sauce over the top and garnishing with fresh parsley alongside the salad.