NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Dry basmati rice

0.5 cup Chicken bone broth

0.5 tbsp Extra virgin olive oil

0.5 oz Sliced almonds

1 tbsp Fresh lemon juice

1 tsp Lemon zest

2 tbsp Fresh parsley

1 tbsp Fresh dill

2 tbsp Yellow onion

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Place the sliced almonds in a small dry skillet over medium heat, tossing frequently until they are golden and smell toasted, then set aside.

• 2

  In a small pot, heat half of the olive oil over medium heat and sauté the finely diced onion and minced garlic until translucent and aromatic.

• 3

  Stir in the dry basmati rice and cook for 1 minute to lightly toast the grains before pouring in the chicken bone broth.

• 4

  Bring the broth to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the liquid is fully absorbed and the rice is tender.

• 5

  While the rice cooks, season the chicken breast with sea salt and black pepper, then sear in a pan with the remaining olive oil over medium-high heat until cooked through.

• 6

  Once the rice is done, remove from heat and stir in the fresh lemon juice, lemon zest, chopped parsley, and chopped dill.

• 7

  Slice the chicken breast and serve it over the fluffy herb rice, finishing the dish with a generous sprinkle of the toasted almonds.