NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Basmati rice

0.5 cup Chicken bone broth

0.5 cup Zucchini

0.5 cup Red bell pepper

2 tsp Olive oil

1 tbsp Lemon juice

1 tbsp Fresh parsley

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.

• 2

  Chop the zucchini and red bell pepper into bite-sized pieces and toss them on the baking sheet with 1 teaspoon of olive oil and a pinch of salt and pepper.

• 3

  Roast the vegetables for 20 minutes, flipping halfway through, until they are tender and slightly caramelized around the edges.

• 4

  In a small saucepan, toast the basmati rice with 0.5 teaspoon of olive oil over medium heat for 1 minute until fragrant.

• 5

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

• 6

  While the rice cooks, season the chicken breast with garlic powder, sea salt, and black pepper.

• 7

  Heat the remaining 0.5 teaspoon of olive oil in a skillet over medium-high heat and grill the chicken for 6 to 7 minutes per side until cooked through.

• 8

  Remove the rice from heat, fluff with a fork, and stir in the fresh lemon juice and chopped parsley.

• 9

  Slice the grilled chicken into strips and serve it over the lemon-herb rice alongside the roasted vegetables.