NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup white basmati rice

0.5 cup chicken bone broth

0.5 tbsp extra virgin olive oil

0.25 cup yellow onion

1 clove garlic

0.5 tsp dried oregano

0.5 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon zest

1 tbsp fresh parsley

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.

• 2

  Pat the chicken breast dry with a paper towel to ensure a good roast.

• 3

  In a small bowl, combine 0.25 tbsp of olive oil with the dried oregano, dried thyme, sea salt, black pepper, and lemon zest.

• 4

  Rub the herb mixture evenly over the chicken breast and place it on the prepared baking sheet.

• 5

  Roast the chicken for 20-25 minutes, or until the internal temperature reaches 165°F.

• 6

  While the chicken is roasting, heat the remaining 0.25 tbsp of olive oil in a small saucepan over medium heat.

• 7

  Add the finely diced yellow onion and minced garlic to the saucepan, sautéing until translucent and fragrant.

• 8

  Add the basmati rice to the pan and stir for 1 minute to lightly toast the grains.

• 9

  Pour in the chicken bone broth and bring the mixture to a boil.

• 10

  Reduce the heat to low, cover the pan with a tight-fitting lid, and simmer for 15 minutes.

• 11

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

• 12

  Slice the roasted chicken breast and serve it over the rice pilaf, garnished with freshly chopped parsley.