NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.33 cup basmati rice

0.66 cup chicken broth

2 tsp olive oil

1 clove garlic

2 tbsp yellow onion

0.5 tsp dried oregano

1 tbsp fresh parsley

1 tbsp lemon juice

0.5 tsp lemon zest

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F and line a small baking sheet with parchment paper.

• 2

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

• 3

  Place the chicken on the prepared tray, drizzle with 1 teaspoon of olive oil, and roast for 20-25 minutes until the internal temperature reaches 165°F.

• 4

  While the chicken is roasting, heat the remaining 1 teaspoon of olive oil in a small saucepan over medium heat.

• 5

  Add the finely diced yellow onion and minced garlic to the pan, sautéing for 3 minutes until translucent and aromatic.

• 6

  Stir in the dry basmati rice and toast for 1 minute, then pour in the chicken broth and bring the mixture to a boil.

• 7

  Reduce the heat to low, cover the saucepan with a tight-fitting lid, and simmer for 15 minutes until all liquid is absorbed.

• 8

  Remove the rice from the heat and let it rest, covered, for 5 minutes before fluffing with a fork.

• 9

  Fold the lemon juice, lemon zest, and chopped fresh parsley into the rice pilaf.

• 10

  Slice the roasted chicken breast into thin strips and serve immediately over the warm, citrusy rice.